Super Green Miso Peanut Noodle Salad - alive magazine

Name: Super Green Miso Peanut Noodle Salad - alive magazine
Ingredients: 8 oz 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 package smoked tofu or 9 oz package tempeh, diced; 1/2 cup chopped fresh mint; 1/2 cup Master Vinaigrette; 2 Tbsp natural, unsweetened peanut butter; 2 Tbsp orange juice; 1 Tbsp sweet white miso; 1 Tbsp grated fresh ginger; 2 tsp toasted sesame oil; 2 tsp Sriracha or other hot chili sauce (use more or less depending on spice tolerance); 1/2 cup unsalted roasted peanuts, roughly chopped

www.alive.com

A hint of Sriracha spices up this unexpected peanut noodle salad. Peanut butter and miso help create a creamy, decadent dressing.

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Ingredients

8 oz 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 package smoked tofu or 9 oz package tempeh, diced
1/2 cup chopped fresh mint
1/2 cup Master Vinaigrette
2 Tbsp natural, unsweetened peanut butter
2 Tbsp orange juice
1 Tbsp sweet white miso
1 Tbsp grated fresh ginger
2 tsp toasted sesame oil
2 tsp Sriracha or other hot chili sauce (use more or less depending on spice tolerance)
1/2 cup unsalted roasted peanuts, roughly chopped