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Vegan Sriracha Meatballs with Noodles and Vegetables
  • 1 tablespoon white chia seeds
  • One 10-ounce block of firm tofu, pressed
  • ¼ cup buckwheat flour, plus more as needed
  • 3 scallions, very finely sliced
  • 3 garlic cloves, crushed
  • 1 small red chile, finely chopped
  • Handful of cilantro, chopped
  • 3 tablespoons sriracha
  • 2 tablespoons sesame oil
  • 1 tablespoon tomato puree
  • 1 tablespoon coconut oil
  • SAUCE:
  • 5 tablespoons sriracha
  • 5 tablespoons ketchup
  • 3 tablespoons maple syrup
  • 10½ ounces rice noodles
  • Vegetables (such as asparagus, Chinese cabbage, Tenderstem broccoli, radishes, carrots and sugar snap peas), sliced into strips
  • Cucumber and carrot ribbons
  • Lime wedges
  • Sesame seeds
  • Scallions, sliced
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