*Note: learn more about the origin of curry powder and find our DIY recipe here. I suppose I’ve been doing it for a while now, but also, I multitask! While your veggies are roasting, make your dressing. Some of you ask how I work so fast in the kitchen. Plus, I’m all about putting my DIY curry powder * on everything these days! And even with the roasting time, this remains a 30-minute recipe. Super easy and fast, and it seems pretty healthful -highly, highly recommend.I’ve been digging roasted vegetables lately because they’re the easiest way to make vegetables tender, delicious, and easier to digest. I can really say that.” -lolĪ hit at the dinner table! My discriminating husband and 16yo son (we’re kinda foodies and although I cook a lot, we eat out at a lot of very nice restaurants) LOVED it …like they had 2nds and 3rds. My hubby-who is not a huge tofu fan- said, “The tofu really adds to the flavor. This makes them crispy, not soaked in oil and soggy. I preheat the pan for 2mins, then add oil and heat another 1.5-2mins -you can just see the heat coming up, but not smoking. I also cubed a block of extra firm tofu, used about 1/3-1/2C flour in a gallon ziploc to coat them, and quickly fried them in an iron skillet coated with avo oil over med-hi heat for 6mins, flipping (not at all precisely) at 3mins for a golden brown, crispy outside. AND, I had PLENTY to generously cover the noodles! Nice job, MB! It was phenomenal -yes, seriously lick the bowl good. It tasted a little sweet to me, so I added about a tablespoon of peanut butter (that’s what I had!) and 1/2 Tbs more dark sesame oil. This was actually great because I first used it to chop the (dry) peanuts, the (pretty dry) cilantro, and I just threw in the garlic cloves -adding one bc mine were not big- and about 1” a chunk of peeled ginger. I was planning on doubling the sauce because with most recipes I never seem to have enough to really be satisfying …but, I was surprised to see I had just enough tahini for one batch, and it had to go into the mini food processor because it was well separated and very, VERY, caked solid. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Vibrant Mango Salad with Peanut Dressing.Chickpea Chopped Kale Salad with Adobo Dressing.Crunchy Cabbage Slaw with Sesame Ginger Dressing.It’s delicious served with tempeh, grilled tofu or chicken skewers, or alongside other Asian-inspired recipes. We love bringing this salad to BBQs or picnics, or preparing it as part of a summer meal. We hope you LOVE this sesame noodle salad! It’s: ![]() ![]() And that’s it - it’s dinnertime, friends! Mix them up with the sesame dressing, your favorite noodles, and chopped peanuts or cashews for crunch. Next, we prep the veggies, which make this salad feel super fresh. It’s one of those dressings that’s so good you want to lick it from the spoon! The flavor is balanced with rice vinegar and lime juice for brightness, maple syrup for sweetness, toasted sesame oil for richness and sesame vibes, and garlic and ginger for more dimension. It starts with cooking your favorite noodles, then whisking together a creamy, super savory dressing featuring tamari (or soy sauce) and tahini. You can find a more traditional version of the dish from The Woks of Life. The following is our gluten-free optional, naturally sweetened, inspired version using easy-to-access ingredients and a zippy flavor twist. Our search for the dish’s origin story came up empty, but common ingredients seem to include wheat-based noodles, soy sauce, sesame paste, vinegar, sesame oil, and sugar. This sesame noodle salad is inspired by a Taiwanese dish called Ma Jiang Mian (Chinese Sesame Noodles).
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