Rainbow Mandarin Warm Noodle Salad
Spring has (almost) sprung and let me start this by saying I am so ready for what the next season has to offer - as i’m sure we all are. I’m vibing with high doses of vitamin C (hello blood orange season) and lots of greens and salads that don’t make you feel like you’re eating a salad at all. That perfect blend of raw and cooked food so that your tastebuds, and your gut microbiome are happy as ever headed into a sunnier time of year. It’s about this time of year that I get tired of heavy foods, and am needing something a little more alive to keep up with all that energy I have moving through my body.
This recipe represents all that and more. It’s filling and comforting, while still allowing for easy digestion and produce from a brand new season. I look forward to blood orange season all year long so believe me when I say we’re just getting started with this recipe! You can make and eat this recipe fresh upon completion, or you can add everything to a 32oz mason jar (pictured below) and take it to-go for the most beautiful meal prep!
This recipe is:
Plant-Based
Gluten Free
In Season
Full of Plant Diversity
Made in under 30 minutes
So grab a couple friends, pour yourself a Jalapeño Cucumber Mock-a-rita and enjoy this epic seasonal rainbow salad.
Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?
Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.
Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!
Makes 3-4 salads
The Goods:
For the tofu marinade:
1 block tofu, pressed and cubed
1/2 cup Big Tree Farms coconut aminos
1 tbsp miso paste
1 tsp chili garlic paste
For the dressing:
1 blood orange, squeezed
1 lemon, squeezed
3 tbsp olive oil
1 tbsp maple syrup
1/2 tsp ground ginger
1/4 tsp pepper
1/2 tsp salt
For the salad:
1 cup thinly sliced purple cabbage
1 large carrot grated
10 snap peas, thinly sliced
4 green onions, sliced
4 mandarins, peeled and separated
1 package red rice pad Thai noodles, cooked to package instructions
The Method:
First, add your coconut aminos, miso paste, and chili paste into a small mason jar. Stir with a fork until fully mixed. In a large flat plate or cooking pan, lay out the cubed tofu and pour the marinade over it. Gently shake back and forth until the tofu is fully coated on all sides, and then set aside in the fridge for 15-20 minutes to marinate.
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. Strain and rinse with cold water. Toss noodles back into the empty soup pot, drizzle with sesame oil to prevent noodles sticking to each other. Set aside.
Prep your veggies and make your dressing. In another mason jar, add all your dressing ingredients, and mix fully. Set aside.
After your tofu has marinated, remove from the fridge and heat a cast iron skillet on medium high heat. Once hot, add your tofu carefully to the pan. Cook each side for 2-3 minutes or until the sides are golden brown. Pour some of the extra marinade over the top when you do your first flip. Remove from heat when the tofu is perfectly seared.
Now, grab your serving plates, and add a generous amount of purple cabbage first, then a handful of noodles, then carrots, snap peas, green onions, 5-6 mandarin slices, and finish with a few slices of seared tofu. Garnish with a healthy splash of the dressing and enjoy! Great for meal prep in mason jar salads too.
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!
Want more? Check out our YouTube channel!
