Crunchy Creamy Thai Noodle Salad

• hidangan: Ingredients (4-5 serving
• jumlah masa: 30 minutes

Bahan-bahan

200g rice noodles

100g green kale

0,5 red cabbage

3 carrots

1 yellow bell pepper

1 red bell pepper

4 stalks green onion

1 cup (2,5 dl) Fresh coriander

0,5 cup (120 ml) peanuts

Lime to serve

Tofu:

600g extra firm tofu

1 tbsp sriracha

4 tbsp soy sauce

Dressing:

6 tbsp maple syrup or honey

3 tbsp sesame oil

1 tbsp sriracha

4 tbsp chopped fresh ginger

3 garlic cloves

Juice from 1 orange

5 tbsp peanut butter

3 limes juiced

6 tbsp soy sauce

Arahan

Start by chopping your extra firm tofu into cubes. Add the tofu to a bowl and season with soy sauce and sriracha.

Bake your tofu on 200c until golden brown, approximately 30 minutes.

Chop up the rest of the ingredients for the salad.

Massage the kale in some lime juice and sesame oil.

Cook your noodle according to package instructions.

Make the dressing by adding all ingredients to a blender and blend until smooth.

Assemble your salad and pour half of the dressing over your salad. Save the rest for serving.

Enjoy!