Super Green Miso Peanut Noodle Salad - alive magazine

Name: Super Green Miso Peanut Noodle Salad - alive magazine
Ingredients: 8 oz (225 g) spelt spaghetti or gluten-free brown rice spaghetti or buckwheat soba noodles; 1 bunch rapini, tough ends trimmed, cut into bite-size pieces; 1 cucumber, thinly sliced or cut into small pieces; 1 - 7 1/2 oz (210 g) package smoked tofu or 9 oz (250 g) package tempeh, diced; 1/2 cup (125 mL) chopped fresh mint; 1/2 cup (125 mL) Master Vinaigrette; 2 Tbsp (30 mL) natural, unsweetened peanut butter; 2 Tbsp (30 mL) orange juice; 1 Tbsp (15 mL) sweet white miso; 1 Tbsp (15 mL) grated fresh ginger; 2 tsp (10 mL) toasted sesame oil; 2 tsp (10 mL) Sriracha or other hot chili sauce, more or less depending on spice tolerance; 1/2 cup (125 mL) unsalted roasted peanuts, roughly chopped

www.alive.com

Asian-inspired noodles with a hint of Sriracha spice up this unexpected, very green summer salad. Peanut butter and miso infuse the Master Vinaigrette with a…

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Ingredients

8 oz (225 g) spelt spaghetti or gluten-free brown rice spaghetti or buckwheat soba noodles
1 bunch rapini, tough ends trimmed, cut into bite-size pieces
1 cucumber, thinly sliced or cut into small pieces
1 - 7 1/2 oz (210 g) package smoked tofu or 9 oz (250 g) package tempeh, diced
1/2 cup (125 mL) chopped fresh mint
1/2 cup (125 mL) Master Vinaigrette
2 Tbsp (30 mL) natural, unsweetened peanut butter
2 Tbsp (30 mL) orange juice
1 Tbsp (15 mL) sweet white miso
1 Tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) toasted sesame oil
2 tsp (10 mL) Sriracha or other hot chili sauce, more or less depending on spice tolerance
1/2 cup (125 mL) unsalted roasted peanuts, roughly chopped