Asian Noodle Salad

Name: Asian Noodle Salad
Total time: 30 min
Ingredients: 2 medium carrots (grated); 4 scallions (chopped); 1 small red pepper (cut into small strips); 3 cups snow peas (string removed and cut into thirds); 1/3 cup cilantro (chopped); 1 12 oz. package whole grain pasta; 1 (15-oz.) can kidney beans (drained and rinsed (optional)); 1/4 cup peanut butter; 1/3 cup low-sodium tamari ((or low-sodium soy sauce)); 2 tbsp rice vinegar; 2 tbsp chili garlic sauce; 1 tbsp maple syrup; 1 tbsp minced ginger; 1 16 oz. container firm organic tofu (drained); 1/4 cup low-sodium tamari ((or low-sodium soy sauce)); 2 tbsp maple syrup; 2 tbsp ketchup; 1 tbsp rice vinegar; 1 dash hot sauce; 1/4 tsp garlic powder; 1/4 tsp ground black pepper

www.plantbasedcooking.com

This fun and playful Asian Noodle Salad can be made many different ways. It’s a great light lunch but can be paired with sides for a fulfilling dinner meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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