Noodle Salad is not only simple, it’s fresh, light and family friendly! Especially if you let everyone build their own bowl!
For the salad:
Cooked Rice noodles*
english cucumber, diced
shredded carrot
red bell pepper, diced
handful of fresh mint, chopped
handful of fresh basil, chopped
handful of cilantro, chopped
green onion, chopped
peanuts (for garnish – optional)
*The type of rice noodle you’d get for Pad Thai is a lovely consistency. These noodles are thin and you’re not cooking them as much as rehydrating them. So get your water boiling and then dunk the noodles and loosen them up with a fork and let them sit until they’re your desired consistency. Drain and rinse so they’re cold! 
For the dressing:
1/4C rice wine vinegar
1/8C seseme oil
juice of 2 limes
3T coconut sugar
2T fish sauce (or Bragg)
1t garlic powder (or 1 clove fresh)
1T water
For the Tempeh (don’t know what this is…scroll down!):
1t sesame oil
1 block or a few patties of Tempeh, cut in cubes or slices
2T Bragg (or soy sauce)
1T coconut sugar
1T sesame oil
Directions:
  • Cook and cool the rice noodles while you get the tempeh cooking
  • Put dressing ingredients in a large bowl and whisk to mix
  • Layer in salad ingredients, mix and allow to marinate
  • In a non-stick pan add 1t sesame oil and warm to medium-hot heat. Add tofu and fry until golden. Add the Bragg/sugar/oil mixture and stir fairly frequently desired crispness.
  • Layer tempeh on salad and top with peanuts! Enjoy!
What is Tempeh anyway?

Tempeh is traditionally soybeans that have been soaked, lightly cooked and then fermented and formed into a block or patty. It’s a great vegan protein source and minimally processed (generally). You add flavour (much like tofu) by marinating or adding sauces.

Not a Tempeh fan? Swap for Tofu!

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