Vietnamese-style Spring Roll Noodle Salad

Who else loves the flavors of spring rolls but not all the work that goes into making them? Or the inevitable frustrations of overstuffed, ripped or soggy wrappers? Well, say hello to this fresh and hearty salad, with loads of vegetables, herbs, noo… — Who else loves the flavors of spring rolls but not all the work that goes into making them? Or the inevitable frustrations of overstuffed, ripped or soggy wrappers? Well, say hello to this fresh and hearty salad, with loads of vegetables, herbs, noodles and proteins. (Photo source: Phuong Kinney)

| Yield: 4 servings | Time: 30 minutes|

Ingredients

Crispy tofu

1 block extra firm tofu, pressed and cubed

2 tablespoons high-heat oil (such as avocado, grapeseed, or coconut)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground pepper

1 tablespoon coconut aminos

Vegan “chick’n” strips

1 10-ounce bag of frozen vegan “chick’n” strips

3 tablespoons high-heat oil (such as avocado, grapeseed, or coconut)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground pepper

1 teaspoon coconut aminos

Peanut sauce

2 tablespoons peanut butter

½ cup tablespoons hoisin sauce

1 teaspoon sesame seed oil

1 tablespoon coconut aminos

4 tablespoons hot water (add more water for a thinner dressing consistency)

½ cup chopped brazil nuts or peanuts for garnish

Spring roll salad

3 packs of the 8 ounces shirataki noodles

1 cup shredded carrots

2 cups thinly sliced romaine lettuce (or any type of leafy greens)

2 cups spring mix salad (optional)

1 cup purple cabbage

2 cups thinly sliced bell peppers

2 cup cucumber

1/2 cup chopped mint leaves

1/2 cup chopped cilantro leaves

Preparation

For the crispy tofu

Toss the tofu cubes with oil, garlic powder, onion powder, pepper and coconut aminos until coated.

Place in an air fryer side by side and cook at 400F for 10-12 minutes until crispy, turning once after about 5 minutes. If you do not have an air-fryer, you can also bake the tofu in the oven at 400F for 15-20 minutes until crispy.

For the vegan “chick’n” strips

Warm 3 tablespoons of oil in a skillet on medium heat. Once warm, add in the frozen chick’n strips. When the strips have thawed and softened, add in the garlic powder, onion powder, pepper, and coconut aminos, turning the strips to coat, and continue to cook them until crispy.

For the peanut sauce

Whisk together the ingredients for the peanut sauce/dressing (except for the crushed nuts, that will be used as a garnish) and set aside.

Spring roll salad

Meanwhile, drain the bags of shirataki noodles. Rinse under cool water for 1-2 minutes. Drain and pat dry with paper towels, then place in a separate dry skillet over medium heat for at least 5 minutes to dry slightly.

Finally, assemble the salad by adding all the components on to a large bowl. Drizzle on the peanut dressing, and mix well. Garnish with the chopped nuts and serve.

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