Asian rice noodle & peanut salad

Spring is here and the sun is out, which means it’s time to up your salad game! Dress to impress with this absolutely YUM and easy to make noodle salad.

DF, GF

Ingredients:

For the salad:
1/4 wombok - finely sliced
1 carrot - cut into fine matchsticks or peeled into strips with a julienne Peeler
1 Lebanese cucumner - cut into fine strips
1/2 cup mint leaves - roughly chopped
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
375g organic tofu - cut into cubes
1 TBS tamari
1 tsp coconut oil
1/2 packet rice noodles (around 125g raw) - cooked as per packet instructions

For the peanut sauce:
1/4 cup natural peanut butter
1/4 cup white rice vinegar
2 TBS tamari
1 TBS honey

Method

1) Place tofu in a bowl and coat with 1 TBS tamari.
2) In a large fry pan heat coconut oil on medium-high heat, add tofu and stir frequently, until tofu starts to brown on all sides. Remove tofu from fry pan.
3) Turn down heat on same fry pan to low-medium and add seeds. Allow to fry for 3-5 minutes or until seeds start to brown and remove seeds from pan.
4) Combine all salad ingredients in a large serving bowl and toss well.
5) In a jar or bowl mix together the peanut sauce ingredients until well combined. Drizzle over the salad and toss well until all noodles are well coated.