I love slaw salad, especially in the summer. I also love noodle bowls, but I didn't want something hot. I decided to combine the two for dinner tonight. It was light, refreshing, flavorful, and vegetarian for me, and with sausage for JJ.
Rice Noodle Slaw Salad Bowls
6 oz. thin rice noodles
1 c. sugar snap peas
1/2 c. sliced scallions
2 c. cole slaw cabbage mix or sliced cabbage
1 c. mandarin orange segments
1 small can water chestnuts, sliced
1 link of ginger chicken sausage
1 small block of thai peanut baked tofu
3 tbsp. soy sauce
1 tbsp. honey
Juice of 1 lime
1 tbsp. orange champagne vinegar (Trader Joes)
1/2 tsp. sesame seeds
1 clove garlic, grated
1/4 yellow onion, grated
Bring a pot of water to a boil, turn off, drop in rice noodles and let them sit for 10 minutes.
Pre pare the sauce in a large bowl by whisking all ingredients together.
Drain noodles, add to the bowl with the sauce, toss to combine and place in the fridge.
In the same pot, add 1" of water, bring to a boil and drop in sugar snap peas. Boil for 1 minute, then drain and rinse with cold water, add to the bowl in the fridge.
Prepare sausage and tofu as directed on the package (I put it in a toaster oven).
Prepare remaining veggies, add to the noodle bowl and toss. Plate, and top with sausage or tofu.