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Sriracha Rainbow Noodle Salad

Heidi Swanson
  • 35 minutes
  • Serves 6

INGREDIENTS

3 tbsp

Pickled sushi ginger

1

Avocado, medium

1

big handful Basil

1 1/2 cups

Cabbage

2/3 cup

Carrots

2 cups

Cilantro, leaves and stems

2

medium cloves Garlic

1/2 cup

Peanuts, salted organic

1 cup

Pineapple

2/3 cup

Scallions / green onion

12 oz

Tofu, firm

1/3 cup

Lime juice, fresh

1 tbsp

Sriracha sauce

8 oz

Udon noodles, fresh

1

Sea salt, fine grain

1

Sweetener

3

drops Sesame oil, toasted

1

Sesame oil, toasted

1 tsp

Sesame oil, toasted

1/3 cup

Sunflower oil

1/3 cup

Coconut, toasted unsweetened

3 tbsp

Hemp seeds