Super Green Miso Peanut Noodle Salad

Serves 6.

Published Jul 1, 2016 Updated Jun 24, 2016

Asian-inspired noodles with a hint of Sriracha spice up this unexpected, very green summer salad. Peanut butter and miso infuse the Master Vinaigrette with a decadent, dairy-free creaminess, while fresh chopped mint and cucumber keep things refreshing. [callout] Make a handheld romaine lettuce “taco” with this salad instead of eating it with a fork or chopsticks. [/callout]

Ingredients

8 oz (225 g) spelt spaghetti or gluten-free brown rice spaghetti or buckwheat soba noodles
1 bunch rapini, tough ends trimmed, cut into bite-size pieces
1 cucumber, thinly sliced or cut into small pieces
1 - 7 1/2 oz (210 g) package smoked tofu or 9 oz (250 g) package tempeh, diced
1/2 cup (125 mL) chopped fresh mint
1/2 cup (125 mL) <a href="https://www.www.www.www.alive.com/recipe/master-vinaigrette/" target="_blank">Master Vinaigrette</a>
2 Tbsp (30 mL) natural, unsweetened peanut butter
2 Tbsp (30 mL) orange juice
1 Tbsp (15 mL) sweet white miso
1 Tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) toasted sesame oil
2 tsp (10 mL) Sriracha or other hot chili sauce, more or less depending on spice tolerance
1/2 cup (125 mL) unsalted roasted peanuts, roughly chopped