Creamy Sesame Rice Noodle Salad

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This Sesame Rice Noodle Salad combines tender rice noodles, crisp cabbage, fresh herbs, and sweet chili tofu, all tossed in a creamy tahini dressing. Served chilled or at room temperature, it's a vibrant, flavor-packed vegan meal perfect for warm days, meal prep, or weekday dinners.

Prep Time20

Cook Time15

Total Time35

Course: Entree/Salad

Cuisine: Mediterranean, middle eastern, Thai

Diet: Gluten Free, Vegan

Servings: to 4

Author: Jamie Vespa MS, RD

Equipment

Large stockpot or Dutch oven
Rimmed baking sheet
Large Mixing Bowl

Ingredients

1 (14-oz.) block extra-firm tofu, drained
2 Tbsp. lower-sodium soy sauce or tamari
2 Tbsp. sweet chili sauce
1 Tbsp. toasted sesame oil
1 (8-oz.) pkg. rice noodles (such as pad Thai rice noodles)
2 heaping cups shredded or thinly sliced Napa cabbage (sub green or red cabbage)
1/2 cup packed fresh cilantro leaves and tender stems, coarsely chopped
3 scallions, thinly sliced
1 to 2 Tbsp. toasted sesame seeds (or 1/4 cup roasted chopped peanuts or cashews)

Chili Crisp Tahini Dressing

1/4 cup tahini, well-stirred
2 Tbsp. toasted sesame oil
2 Tbsp. rice vinegar
1 Tbsp. lower-sodium soy sauce or tamari
1 Tbsp. chili crisp/crunch (plus more for garnish)
1 tsp. agave or honey

Instructions

Prepare Tofu: Remove tofu from package and wrap in a clean kitchen towel. Place under a heavy bottom pan on a flat surface and let drain for 15 to 20 minutes to remove excess moisture.
When ready to cook, arrange an oven rack about 6 inches from the broiler and heat broiler to HIGH. Tear the tofu into small bite-size pieces and arrange on a baking sheet. (For minimal cleanup, line the baking sheet with aluminum foil first.)
Drizzle tofu with soy sauce, sweet chili sauce, and toasted sesame oil; toss well to coat. Broil for 15 minutes, tossing occasionally with a spatula, until golden and crispy. Season tofu with a pinch of salt and set aside.
Prepare Tahini Dressing: In a large mixing bowl, combine all dressing ingredients and stir well. (The dressing will be thick.)
Boil Noodles: Cook the noodles according to package instructions in a pot of boiling water. Before draining, transfer ~3 to 4 Tbsp. of the noodle cooking water to the bowl of tahini dressing; whisk well to combine. (This will help loosen the dressing to a smoother, creamier consistency.)
Drain noodles in a colander and rinse under cold water. Set aside to drain well.
Assemble Salad: To the bowl with tahini dressing, add noodles, cabbage, cilantro, scallions, and a pinch of salt; toss well to combine. Add about two-thirds of the tofu and half of the sesame seeds; toss again.
Garnish with remaining crispy tofu, sesame seeds, and extra fresh herbs, if desired. Finish with an extra drizzle of chili crisp/crunch. Serve at room temperature or chilled.

Notes

- Protein Swaps: If you're not a fan of tofu, swap it for shrimp, chicken, or edamame. For the shrimp and chicken, use the same marinade and either bake, grill, or sauté. Edamame can be fresh or frozen/thawed.
- Optional Add-Ins: For a veggie (or fruit) boost, add julienned bell pepper, bean sprouts, thinly sliced cucumber, or fresh mango.
- Make-Ahead: The tofu can be pressed and marinated up to 24 hours in advance. You can also chop the cabbage, scallions, and cilantro ahead of time.
- Store: Once dressed, the salad will keep for 3 days in the fridge. If the rice noodles become dry after storing, add a splash of hot water to help rehydrate them. You can also add a splash of soy sauce and rice vinegar to rewaken the flavors.
  - - The tofu will lose its crisp after being stored, but the flavors will stay sharp.

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