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Sriracha Rainbow Noodle Salad
Ingredients
  • 2 medium cloves garlic, grated
  • ⅓ cup sunflower oil
  • a few drops of toasted sesame oil
  • ⅓ cup fresh lime juice
  • sweetener to taste, liquid stevia / brown sugar / coconut nectar
  • 1 to 2 tablespoons sriracha sauce
  •  
  • 12 ounces firm tofu, sliced into bite-sized slabs
  • toasted sesame oil
  • fine grain sea salt
  •  
  • 8 ounces fresh udon noodles, or 4 ounces dried
  • 1 teaspoon toasted sesame oil
  • ⅔ cup sliced scallions / green onion
  • 2 cups cilantro leaves and stems, lightly chopped
  • a big handful of shredded basil
  • 1 ½ cups very finely shredded cabbage
  • 1 cup chopped pineapple (or mango, or peaches!)
  • ⅓ cup toasted unsweetened coconut
  • ½ cup salted (organic) peanuts
  • 3 tablespoons pickled sushi ginger, chopped
  • ⅔ cup grated carrots
  • 1 medium avocado, sliced
  • 3 tablespoons hemp seeds
Steps
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