Ginger Lime Cold Noodle Salad
When the temperatures get hot this summer, you’ll want to cool down with this cold and quick noodle salad. I wanted to create a cold noodle salad that was gluten free, refined sugar free, budget friendly, and yet also very filling. This recipe does not disappoint! I took some maifun noodles which are usually just rice and water without salt, then mixed it with fresh veggies and tofu to create this amazingly refreshing salad that’s packed with vitamins, protein, carbs, and fuel to last all day.
This dish creates about 3-4 generous salads that the whole family will love. Each bite is light, sweet, tangy, and made with fresh, clean, high quality ingredients. Lunch can weigh us down afterwards sometime, but this recipe does the opposite and makes you feel great and ready to kick it back into gear.
Saving for a meal prep? This dish works great as mason jar salads that you can create on Sunday, to save for yourself later in the week when your blood sugar drops and you go scrambling for something to eat from the kitchen. Yes plz!
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Makes 3-4 salads
The Goods:
1 package maifun rice noodles
2 radish, thinly sliced
2 carrots, thinly sliced
2 green onions, sliced
10 sugar snap peas, sliced thinly lengthwise
7-10 thai basil leaves
1 tbsp black sesame seeds
For the dressing:
2 tbsp sesame oil
2 tbsp liquid aminos
1 tbsp sriracha hot sauce
1/2 tsp granulated garlic
For the tofu:
1 package organic firm tofu, cut into small cubes
1/2 tsp salt
1/2 tsp graduated garlic
1/2 tsp Chinese 5 spice
The Method:
Fill a large soup pot with water to cook the noodles. Bring water to a boil with a pinch of salt, and cook rice noodles to package instructions. These noodles are very thin and cook quickly, keep an eye on them. Should be under 10 minutes of boiling. Once done, strain water out, and rinse with cold water. Drizzle with sesame oil, to prevent noodles sticking to each other, and set aside.
Preheat oven or air fryer to 375. In a large mixing bowl, add tofu, salt, garlic, Chinese 5 spice, and toss together until everything is fully coated. Cook the tofu on a large baking sheet in the oven at 375 for 25-30 minutes, or in the air fryer at 375 for 15-20 minutes.
As the noodle and tofu are cooking, grab a small mason jar with lid. Add all your dressing ingredients together and stir with a spoon until everything is fully mixed. Set aside.
Once the noodles and tofu are ready, it’s time to build this amazing salad. Into a large bowl add your cooked noodles and pour all your prepped dressing over them. With your hands or forks, toss the rice noodles in the dressing until fully coated. Next, add in your radish, carrots, green onions, snap peas, then mix.
Grab your serving bowls and tongs, then place a generous serving of noodle salad into each bowl. Top with a sprinkle of black sesame seeds and a few Thai basil leaves. Enjoy immediately!
This makes as a great meal prep too. After you create the salad in the large mixing bowl. Stuff into mason jars to keep in the fridge as a meal prep later on in the week! Lastly about 3-4 days.
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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