Sriracha Rainbow Noodle Salad Recipe
INGREDIENTS
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2 medium cloves garlic, grated
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1/3 cup sunflower oil
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a few drops of toasted sesame oil
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1/3 cup fresh lime juice
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sweetener to taste, liquid stevia / brown sugar / coconut nectar
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1 - 2 tablespoons sriracha sauce
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12 ounces firm tofu, sliced into bite-sized slabs
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toasted sesame oil
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fine grain sea salt
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8 ounces fresh udon noodles, or 4 ounces dried
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1 teaspoon toasted sesame oil
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2/3 cup sliced scallions / green onion
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2 cups cilantro leaves and stems, lightly chopped
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a big handful of shredded basil
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1 1/2 cups very finely shredded cabbage
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1 cup chopped pineapple (or mango, or peaches!)
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1/3 cup toasted unsweetened coconut
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1/2 cup salted peanuts
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3 tablespoons pickled sushi ginger, chopped
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2/3 cup grated carrots
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1 medium avocado, sliced
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3 tablespoons hemp seed
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