Somen Noodle Salad
This vegan somen salad is perfect for when it's too hot to turn on the oven, or when you just don't have time to cook. It's delicious, nourishing, and comes together in under 20 minutes!
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Servings: 4
Ingredients
- 1 bundle of somen noodles
- 4 cups shredded lettuce
- 1 small carrot spiralized or julienned
- ½ bell pepper thinly sliced
- 1 cup cucumber spiralized or julienned
- 1 green onion, sliced
- ½ block of firm tofu
- pinch of salt and pepper
- ¼ tsp turmeric
- toasted sesame seeds for garnish
Dressing
- 5 tbsp rice vinegar
- 1 ½ tbsp soy sauce
- 2 tbsp sugar or sweetener of choice
- ¼ tsp black pepper
- 1 tsp sesame oil
- 2 tbsp salad oil**
Instructions
- Boil water and cook the noodles according to package directions. Drain and rinse under cold water to prevent the noodles from cooking further.
- Heat a pan over medium heat and crumble the tofu into the pan. Season with salt, pepper, and turmeric. Stir until seasonings are evenly mixed and the tofu has turned a yellow color. Take off from heat and let cool.
- Prepare the dressing by adding all ingredients except the oils to a small jar. Tightly seal the jar and then shake vigorously for a few seconds until the sugar dissolves. Add the oils and shake again to combine.
- Add the veggies to a large salad bowl. Add in the noodles, tofu, and salad dressing and mix well. Sprinkle with sesame seeds.
Notes
Salad Oil: Use a neutral flavored oil like vegetable oil, canola oil, avocado oil, etc. I do not recommend olive oil as it will alter the flavor.
Oil-Free: For an oil-free option, you can swap the oil for a nut/seed butter.
Veggies: Feel free to switch up the veggies and fillings as you see fit. You can keep it simple by just using lettuce, but I love adding in other ingredients like carrots, cucumber, cabbage, bell pepper, tomatoes, and edamame.