Sriracha Rainbow Noodle Salad A Flavorful Fusion for Everyday Cravings

Indulge in a delightful noodle salad that will tantalize your taste buds daily. Picture a vibrant medley of noodles, cabbage, shredded carrots, pickled sushi ginger, and a generous assortment of cilantro, basil, and scallions. Adding depth to this culinary masterpiece are tofu and peanuts, coconut, ginger, avocado, and hemp seeds. But what truly elevates this dish is the dressing – a harmonious blend of spicy sriracha and zesty lime that leaves a lasting impression.

This dish is a symphony of flavors and textures, offering a near-perfect one-dish meal experience. While the extensive list of ingredients might seem daunting at first, the moment you taste it, any hesitation will vanish. And fear not, as you can easily prepare components ahead of time. The dressing can be made days in advance, while much of the chopping and grating can be done ahead of time as well. The only thing to cook fresh is the noodles, ensuring each bite is as fresh as can be.

If you decide to embark on this culinary adventure, don't hesitate to share your experience. And if you stumble upon any seasonal variations that excite you, we'd love to hear about them. Give in to your cravings and dive into the irresistible flavors of this Sriracha Rainbow Noodle Salad – your taste buds will thank you.

Sriracha Rainbow Noodle Salad

Ingredients

Sriracha Dressing:

• 2 medium cloves garlic, grated
• 1/3 cup sunflower oil
• A few drops of toasted sesame oil
• 1/3 cup fresh lime juice
• Sweetener to taste, such as liquid stevia, brown sugar, or coconut nectar
• 1 - 2 tablespoons sriracha sauce

Noodle Salad

• 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
• 2/3 cup sliced scallions or green onion
• 2 cups cilantro leaves and stems, lightly chopped
• A big handful of shredded basil
• 1 1/2 cups very finely shredded cabbage
• 1 cup chopped pineapple (or mango, or peaches)
• 1/3 cup toasted unsweetened coconut
• 1/2 cup salted (organic) peanuts
• 3 tablespoons pickled sushi ginger, chopped
• 2/3 cup grated carrots
• 1 medium avocado, sliced
• 3 tablespoons hemp seeds

Instructions

Making the Dressing

1. Combine the grated garlic, sunflower oil, toasted sesame oil, and lime juice in a jar.
2. Add your preferred sweetener gradually to taste.
3. Incorporate sriracha sauce, adjusting to your desired level of spiciness.
4. Set aside.

Preparing the Tofu

1. Rub the tofu with a bit of toasted sesame oil and sprinkle with a bit of salt.
2. Grill or bake at 350°F until golden, approximately ten minutes.
3. Set aside. This step can be done a day ahead if preferred.

Boiling the Noodles

1. Cook the noodles in a medium saucepan of salted water.
2. Drain the noodles and rinse under cold water to stop the cooking process.
3. Transfer the noodles to a large serving bowl.

Assembling the Noodle Salad

1. Toss the cooked noodles with toasted sesame oil.
2. Add sliced scallions, chopped cilantro, shredded basil, finely shredded cabbage, chopped pineapple, and most of the toasted coconut and peanuts.
3. Pour about 2/3 of the prepared dressing over the salad and toss to coat evenly.
4. Add the cooked tofu, chopped sushi ginger, grated carrots, and sliced avocado.
5. Gently toss again to incorporate all ingredients evenly.
6. Adjust the dressing quantity according to taste preference.
7. Serve the salad topped with the remaining peanuts and coconut, and sprinkle generously with hemp seeds.

Enjoy your flavorful Sriracha Rainbow Noodle Salad!