Spicy Rice Noodle Salad

Instructions

1. 1

   Combine the dressing ingredients in a medium bowl and stir well. (*Footnote

2. 2

   Place the protein of your choice in a deep plate. Pour 1/3 cup of the dressing over it. If using tofu, cube or slice the tofu to the desired shape before marinating it. Marinate at room temperature for an hour, or in the fridge up to overnight. If using shrimp (or any seafood), marinate it in the fridge for 30 minutes up to 2 hours.

3. 3

   Once done marinating, remove the protein and discard the marinade. Lightly pat the protein dry with paper towels and remove the aromatics (to prevent from burning and help with browning). Pan fry the protein until both sides are golden brown and the inside is cooked through. (*Footnote

4. 4

   Cut all the veggies and transfer them to a large mixing bowl. Pat the veggies dry with paper towels if they are wet.

5. 5

   Cook the noodles according to the package instructions. Once cooked, drain the noodles and rinse them with cold water to cool, then drain them completely. Add the sesame noodles and toss them to prevent clumping.

6. 6

   Add the chilled noodles to a bowl with the veggies. Toss until the ingredients are evenly distributed.

7. 7

   Pour the remaining dressing over the salad and toss. If you are not making a protein add half the dressing, toss, and taste. Add more according to your taste.

8. 8

   If serving with a protein, add the cooked protein into the salad and toss again. Or you can simply serve the protein on the top of the salad.

9. 9

   The salad can be served immediately or chilled overnight in the fridge. The noodles will absorb the dressing overnight and become even more flavorful.