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Noodle Bowl Recipe
This Sesame Noodle Salad recipe includes directions for both tofu and shrimp. Choose whichever best suits your diet and preferences.
Course
Main Course, Salad
Cuisine
Asian
Season
Fall, Spring, Summer
Key Ingredient
Carrot, Cashew, Cucumber, Mango, Red Peppers, Shrimp, Tofu
Diet
Dairy-free, Vegetarian
Prep Time
25
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
dinner salads
Calories
642
kcal
Author
Charity Beth Long
Ingredients
Cashew Dressing
½
cup
cashews
1
dried Thai chile
3
tablespoons
canola oil
1
tablespoon
freshly grated ginger
2
tablespoons
soy sauce
¼
teaspoon
sesame oil
1
tablespoon
honey
2
tablespoons
water
Sesame Noodle Salad
1
cucumber
julienned
1
red bell pepper
julienned
2
cups
spiralized carrots
1
mango
diced
1
cup
red cabbage
thinly sliced
½
pound
spaghetti
, cooked
Shrimp
16
meduim sized shrimp
1
dried thai chile
salt and pepper to taste
canola oil
Tofu
1
package firm tofu
2
tablespoons
soy sauce
1
tablespoon
honey
drop of sesame oil
canola oil
Garnish
jalapeno
serrano pepper
limes
cilantro
scallions
sesame seeds
Instructions
Dressing
Combine all dressing ingredients in a blender and process until smooth.
Tofu
Drain tofu and cut into cubes.
Layer tofu on a couple paper towels and top with a couple more.
Place a plate on top of the tofu and let sit for at least 5 minutes, to drain the tofu of excess moisture.
Combine the soy sauce, honey and sesame oil in a shallow dish and stir to combine.
Add the tofu and let marinate for 5- 10 minutes, turning cubes over gently every few minutes.
Generously oil a medium sized skillet and heat over medium high heat.
Add tofu, reserving marinade for later.
Sear tofu, gently flipping until all sides are browned.
Add in marinade, turn heat to high and sauté for a couple more minutes.
Shrimp
Peel and devein shrimp.
Crush Thai chile.
Sprinkle shrimp with salt, pepper and Thai chile.
Oil a large saute pan and heat over medium high heat.
Once the oil is hot, saute shrimp for about 2-3 minutes per side, or until light pink.
Assemble Salad
Toss spaghetti and carrots with dressing and top with shrimp or tofu, veggies, mango and desired garnishes.
Serve immediately or place in an airtight dish and refrigerate up to 24 hours.
Nutrition
Calories:
642
kcal
|
Carbohydrates:
79
g
|
Protein:
29
g
|
Fat:
25
g
|
Saturated Fat:
3
g
|
Cholesterol:
60
mg
|
Sodium:
1256
mg
|
Potassium:
801
mg
|
Fiber:
8
g
|
Sugar:
25
g
|
Vitamin A:
12537
IU
|
Vitamin C:
81
mg
|
Calcium:
242
mg
|
Iron:
5
mg