noodle salads with ginger garlic sauce!
Veggie packed noodle salads perfect for meal prep or an easy no cook summer meal! Low carb due to the low calorie kelp noodles, high protein with the addition of baked tofu, super healthy loaded with thinly shredded cabbage, carrots, bell peppers, arugula and green onion! All dressed in a DELICIOUS creamy ginger garlic soy sauce! What a fun and delish way to switch up your salads!
INGREDIENTS YOU WILL NEED:
FOR THE SALADS
- carrots
- baby bell peppers
- purple cabbage
- white cabbage
- arugula
- green onions
- fresh cilantro
- kelp noodles OR soba noodles
FOR THE TOFU
- super firm tofu
- coconut aminos
- soy sauce
- garlic powder
- cayenne
- chickpea flour or corn starch
FOR THE GINGER GARLIC SAUCE
- almond or peanut butter
- medjool dates
- coconut aminos
- soy sauce
- garlic
- ginger
- rice vinegar
- sesame oil
HOW TO MAKE It
- Thinly slice all veggies & combine in large bowl
- Mix tofu ingredients together and bake
- Prepare noodles
- Blend up dressing
- Toss everything together and you’re done!
TIPS for making noodle salad
- I used kelp noodles in this recipe which are a low carb/ low calorie noodle made from seaweed. OR YOU CAN ALSO USE BUCKWHEAT SOBA NOODLES which are also delicious in this recipe. OR try using sweet potato starch/ glass noodles. Both can be found at Asian supermarkets.
- Kelp noodles can be bought on Amazon, Iherb or Whole Foods. You must soak them in vinegar and baking soda to soften them. When prepared correctly they have a chewy texture similar to glass noodles.
- I use a julienne peeler to slice up the carrots into super thin strips. Make sure your veggies are all thinly sliced for best result.
- I use raw almond butter in this recipe but peanut butter can also be used. For nut free try using tahini.
- I use a combination of coconut aminos and Bragg’s liquid aminos to lower the sodium content while adding a sweet and salty flavor. You can substitute by using all regular soy sauce if thats all you have, or use all coconut aminos for lower sodium.
- Feel free to sub the tofu with your protein of choice! Or omit completely for a no cook recipe.
- This recipe is perfect for meal prep as all the veggies are very sturdy and will stay good for a few days. Even with the dressing mixed in it will stay fresh for 2- 3 days in the fridge.
Noodle Salads with Tofu and Ginger Garlic Sauce
Ingredients
FOR THE SALADS
- 3 julienned carrots
- 6 baby bell peppers sliced thin
- 1/2 purple cabbage thinly sliced 1/2 of a small/ medium sized head
- 1/2 white cabbage thinly sliced 1/2 of a small/ medium sized head
- 3 oz arugula or baby spinach or kale
- 4 green onions thinly sliced
- handful of fresh cilantro optional
FOR THE NOODLES
- 1 package kelp noodles
- 2 tbsp baking soda
- 2 tbsp vinegar
- OR use regular soba noodles cooked according to the package
FOR THE TOFU
- 1 package extra firm tofu
- 2 tbsp coconut aminos
- 1 tbsp soy sauce or more coconut aminos for low sodium
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper powder
- 2 heaping tbsp chickpea flour or cornstarch
FOR THE GINGER GARLIC SAUCE
- 1/4 cup almond butter or peanut butter
- 2 pitted medjool dates
- 2 tbsp coconut aminos
- 1 tbsp soy sauce or more coconut aminos for low sodium
- 2 cloves garlic
- 1 inch piece of ginger, peeled
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- 1. Bake the tofu- Preheat oven to 400 degrees. Dice up 1 block of tofu into cubes. Add to mixing bowl with the coconut aminos, soy sauce, garlic powder and cayenne. Let marinade for 15 minutes. Mix in the chickpea flour. Spread tofu out on baking sheet lined with parchment paper. Bake for 20 minutes.
- 2. Thinly slice up all of the salad ingredients. Place in large mixing bowl and set aside.
- 3. Prepare the kelp noodles or soba noodles. For the kelp noodles- open package and place noodles in large bowl of water with baking soda and vinegar. Let soak for 10-12 minutes til desired texture is reached. Dont soak for too long or else they will fall apart. When they are softened drain the water and rinse. Set aside. If using soba noodles cook them according to the instructions on package.
- 4. Blend up sauce ingredients in a small blender.
- 5. Combine everything together- add the noodles to the veggie bowl along with 1/2 of the sauce and mix well to combine. Top with the tofu and a drizzle of more sauce to serve. Keeps well in the fridge for 5 days.
