Green Papaya Salad

Although not technically noodles, this grated papaya salad is similar in texture.

1 medium green (unripe) papaya, grated on the large setting
4 green onions, chopped
2 TBL Braggs
1 TBL rice vinegar
juice of one lime (or 1.5 limes if they are not very juicy)
1/2 tsp garlic powder
1/2 (or more) roasted peanuts
1/2 block smoked tofu, sliced
Siracha to taste

Grate papaya, mix in other ingredients. Top with peanuts and Siracha.

Hot & Sour Vermicelli Salad with Purple Yam Noodles

What could be better than purple noodles?

Lettuce leaves
2 garlic cloves, chopped
1 TBL oil
1/4 cup cilantro chopped
2 TBL Braggs
1 lb mushrooms, chopped
4 oz dry yam noodles, soaked in water for 20 minutes until soft, then drained
2 TBL lime juice
1/2 tsp cayenne
2 shallots; finely sliced
1/2 c. scallion chopped
2 celery stalk with leaves chopped
1 small carrot; finely chopped
1/2 package broccoli florets
1 jalapeno, sliced
salt and pepper to taste
Siracha–optional topping

Saute garlic and mushrooms, then add other vegetables and cook about 5 minutes, until carrots are soft. Toss in noodles, lime juice, Braggs. Taste for seasoning, and add salt and pepper as needed. Serve in bowls with fresh lettuce and top with Siracha.

Adapted from this recipe for Yam Wun Sen.

Quick BBQ Tofu Salad

This is a salad of awesome: bbq tofu, mushrooms, broccoli, black beans, greens, guacamole!

For the tofu:
1/2 block firm tofu (we use sprouted tofu), cubed
8 oz mushrooms, quartered
1 tsp chipotle chili powder
3 TBL ketchup
2 TBL apple cider vinegar
1 TBL Braggs or soy sauce
1/2 tsp black pepper
1 tsp garlic powder
1 tsp olive oil

Heat olive oil in a dutch oven, saute tofu until golden on all sides. Add mushrooms, cook 1-2 more minutes. Add remaining ingredients and stir well. Cook about 10 minutes on low until the tofu absorbs most of the sauce.