Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg - this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

For The Tofu

  • 1 block tofu - cut into cubes

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

For the Salad

  • 3 carrots, thinly sliced

  • 3 cucumbers, thinly sliced

  • 1 head romaine

  • 1 bundle basil

  • 1 bundle cilantro

  • 2 cups rice noodles

  • 1/3rd cup bean sprouts

  • 1 avocado (optional)

For the Peanut Dressing

  • 1⁄4 cup peanut butter

  • 1 tablespoon Califia Farms unsweetened almondmilk

  • juice of 1 lime

  • 1 tablespoon soy sauce/tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon Sriracha

  • 1 teaspoon ginger, finely minced

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

4 Cheese Mac N’ Cheese

4 Cheese Mac N' Cheese

Helllo creamy, dreamy goodness of 4 cheese mac n' cheese! what I love about this recipe is that there is no roux, no flour and its just a simple recipe that is cheesy and delicious. I used an assortment of extra sharp cheddar, muenster, colby jack and vermont sharp cheddar. YUM!

4 Cheese Mac N' Cheese

4 Cheese Mac N’ Cheese

Ingredients

  • 1 8oz box pasta (we used shells)

  • 1/8th teaspoon mustard powder

  • 1⁄2 cup milk

  • 4 tablespoons butter

  • 1/3rd cup pasta water

  • 1/4th cup Cabot muenster cheese

  • 1/4th cup Cabot Extra Sharp cheddar

  • 1/4th cup Cabot Colby Jack

  • 1/4th cup Vermont Sharp Cheddar Cheese

  • Salt and pepper to taste

Directions

Begin by making your pasta according to the package instructions. Add in your pasta with salt when it boils. While your pasta water is boiling and cooking, shred your cheeses. In another skillet, add your butter and melt with mustard powder, salt and pepper for 1-2 minutes.

Next, add in your milk on low and let the flavors combine. Once the pasta is almost ready, take out pasta water and add it in the sauce mixture.

Add your pasta in the sauce mixture and stir well. Slowly, on medium-high heat, start to add your shredded cheeses in segments and not all at once. Stirring constantly until melted
through. Adjust with more pasta water if it gets too thick.

Fully melt all your cheese, mix well, season with salt and pepper. An optional move is to preheat your oven to 400 degrees, add more cheese on top and toast in the oven for baked mac n cheese, or you can eat as is.

*This post is brought to you by Cabot Cheese. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers.

Keep up with me on instagram @lindseyeatsla!

4 Cheese Mac N' Cheese
4 Cheese Mac N' Cheese

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

I am obsessing over these crispy tofu tahini noodles. It is a easy tahini based sauce packed with so much flavor and crispy crispy tofu - not sure what can be better!!

I am also obsessing over my new blue carbon steel wok, which is sooo easy to use.
I love how hot the wok gets (it can withstand temp up to 900 F!) and how fast it is to use to create flavorful dishes.

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

Ingredients

  • 1/3rd cup green onions

  • 8 oz rice noodles

  • 1 block tofu, cut into cubes

For the Sauce

  • 1/4th cup soy sauce

  • 1 tablespoon sesame oil

  • 2 thinly sliced thai chili

  • 1 tablespoon honey

  • 2 tablespoons tahini

  • 1 tsp vinegar

  • 1 tablespoon black soy sauce

  • top with crushed peanuts

Directions

Take your rice noodles and soak them in warm water for 25 minutes.

To begin, make your sauce by mixing soy sauce, sesame oil, sliced thai chili, honey, tahini, vinegar and black soy sauce in a bowl, set aside.

In the meantime, cube your tofu and heat a wok with vegetable oil. Add your tofu in a let it get crispy by stirring on all their sides every 3-4 minutes.

Add in your rice noodles, the sauce and green onions. Stir well and top with peanuts.

To learn more about Made-In and to pre-order the Wok, see more here.

Keep up with me on instagram @lindseyeatsla!

Crispy Tofu Tahini Noodles

8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

8 ingredient dreamy, easy pz coconut stir fry noodles. this recipe literally goes on repeat for weekday lunches for me and it takes no time @ all. It's stir fried with chili oil and soy sauce  and sautéd with shiitake mushrooms (my favorite) and green onions!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

Ingredients

  • 2 cups ramen noodles or noodles of your choice

  • 2 cups sliced shiitake mushrooms

  • 1⁄2 cup sliced green onions

  • 2 tablespoons soy sauce

  • 1 tablespoons sesame oil

  • 1/2 tablespoons chili oil

  • 1 teaspoon sesame seeds

  • 1 1⁄2 tablespoons Califia Farms Go Coconuts

Directions

Begin to boil your noodles according to the package instructions. Strain and set aside.

Slice your mushrooms. In a pan, sauté and grill your shiitake mushrooms with soy sauce and sesame oil for about 15 minutes until they are grilled through. In the same pan, add back in your noodles.

Mix with green onions, soy sauce, sesame oil, chili oil, sesame seeds and coconut milk. Let the flavors combine and stir for 3-4 minutes. Top with green onions and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles