Noodle Salad with Rainbow Veggies

rainbowplantlife.com

Nancy&Randy

April 4, 2024 MP

6 oz (170g) frozen shelled edamame (½ of a 12-oz bag)

3 to 4 bundles of thin rice noodles (5 to 6.5 oz / 140 to 185g) (see Note 1)

subheading: Peanut Sauce:

¼ cup (56g) creamy peanut butter (preferably unsalted) (see Note 2)

1 fat garlic clove, grated or crushed with a press

1 tablespoon (20g) tamarind paste or tamarind concentrate (see Note 3)

1 large lime, zested

1 ½ tablespoons (25g) tamari or soy sauce

1 tablespoon (15g) sambal oelek or chili-garlic sauce (see Note 4)

1 tablespoon (8g) coconut sugar (or organic cane/brown sugar, see Note 5)

½ teaspoon ground coriander

⅛ teaspoon ground cinnamon

subheading: Veggies:

3 to 4 cups (225 to 300g) thinly sliced or shredded red cabbage (see Note 6)

4 medium carrots, grated or shredded (see Note 6)

1 cup (16g) cilantro leaves and tender stems, chopped

subheading: Crispy Tempeh:

1 8-oz/227g block of tempeh

2 tablespoons high-heat neutral oil

Kosher salt

subheading: Noodle Sauce (mix first 3 ingredients, reserve 1.5 T, then last 2 ingredients):

¼ cup 2 tablespoons ~85 mL freshly squeezed lime juice

3 tablespoons (51g) tamari or soy sauce

2 tablespoons (42g) agave nectar (or maple syrup)

1 tablespoon toasted sesame oil plus a drizzle for the noodles

3 tablespoons roasted sesame seeds

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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