What’s missing? You guessed, no pumpkin, no squash. Just a little break from my Autumn meals. I wanted a 10 minute lunch that would keep me going, not make me tired. Asian slaw is always a good recipe for that.
First, I boil the water for my Udon buckwheat noodles. While the water is coming to a boil, I make my dressing of mirin, rice vinegar, peanut butter, crushed ginger, chili paste, sesame oil, and tamari. Then once I get then noodles cooking for 5 minutes, I combine finely chopped spring mix, broccoli slaw, and thinly sliced sugar snap peas and green onions. Mix greens with 1/2 dressing. Rinse noodles with cold water. Add rest of dressing with noodles. Layer noodles and slaw in bowl. Top with chopped cold baked tofu and garnish with sesame seeds. Enjoy!
What’s missing? You guessed, no pumpkin, no squash. Just a little break from my Autumn meals. I wanted a 10 minute lunch that would keep me going, not make me tired. Asian slaw is always a good recipe for that.
First, I boil the water for my Udon buckwheat noodles. While the water is coming to a boil, I make my dressing of mirin, rice vinegar, peanut butter, crushed ginger, chili paste, sesame oil, and tamari. Then once I get then noodles cooking for 5 minutes, I combine finely chopped spring mix, broccoli slaw, and thinly sliced sugar snap peas and green onions. Mix greens with 1/2 dressing. Rinse noodles with cold water. Add rest of dressing with noodles. Layer noodles and slaw in bowl. Top with chopped cold baked tofu and garnish with sesame seeds. Enjoy!