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This Maple Lime Cold Noodle Salad is my go-to meal when I want something cool and refreshing that still feels hearty. With crisp veggies, fragrant herbs, and plant-based protein, it’s the kind of dish I reach for on warm days when cooking feels like too much. It comes together fast and packs serious flavor in every bite.
I first made this after a long, hot walk home from the farmer’s market and have kept it on steady rotation ever since
- Vermicelli rice noodles: These soak fast in hot water and give a perfect chewy base Choose white or whole grain for a gluten free option
- Super firm tofu: Easier to shred and holds shape well when baked Look for vacuum packed tofu in the refrigerated section
- Carrots: Add crunch and a hint of sweetness Shred them thin or swap with radishes or red cabbage
- Cucumber: Persian or English cucumbers are best with seeds removed Zucchini also works well sliced thin and raw
- Bell pepper: Brightens the salad with color and crunch Any color works or use snap peas for a fresh twist
- Lime: Fresh juice and zest add brightness to the dressing Look for firm limes with smooth skin for more juice
- Fresh herbs: Cilantro and mint bring vibrance and flavor Swap cilantro with parsley or basil if needed
- Tamari: Wheat free soy sauce that keeps the dish gluten free You can also use coconut aminos or low sodium soy sauce
- Toasted sesame oil: Adds rich nutty depth to the dressing Use chili oil if you want a spicy kick
- Sweet chili sauce: Gives the salad a gentle sweet heat You can substitute with maple syrup if you prefer
- Maple syrup: Brings natural sweetness to balance acidity and spice Agave or brown rice syrup work just as well
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Step-by-Step Instructions
- Prepare the tofu:
- Place a box grater over a parchment lined baking tray Grate the tofu using the largest holes and spread evenly Toss with tamari lime juice cornstarch and oil Bake at four hundred twenty five degrees for fifteen minutes then toss and bake five to ten more minutes until crispy at the edges
- Make the dressing:
- Whisk together lime juice maple syrup sesame oil and sweet chili sauce in a small bowl Set aside to allow flavors to mingle
- Soften the noodles:
- Place dry noodles in a heat safe bowl and cover with boiling water Let sit for at least three minutes or follow package instructions Stir gently then rinse thoroughly under cold water and drain well
- Assemble the salad:
- In a large bowl combine drained noodles grated carrots cucumber pepper herbs and half the baked tofu Add pickled onions and pistachios if using Pour dressing over top and toss until everything is evenly coated
- Serve and enjoy:
- Portion into bowls and top with extra tofu if desired Serve immediately or chill for a deeper flavor blend
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Toss gently before serving to redistribute the dressing Avoid freezing as the vegetables lose their texture when thawed
Ingredient Substitutions
Use soba or wheat noodles if gluten is not a concern Swap tofu with shelled edamame or shredded smoked tofu for a no cook version If you can’t find sweet chili sauce use a splash of sriracha and maple syrup to taste
Serving Suggestions
Top with chopped peanuts or cashews for extra crunch Serve with a wedge of lime on the side to brighten the flavor Pairs well with iced green tea or sparkling lime water
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Cultural Context
Cold noodle salads are popular in many Asian cuisines This version is inspired by Southeast Asian flavors with a fresh herb forward twist Combining sweet sour salty and spicy is a classic balance in dishes like this
I love the smell of the fresh mint as I toss the salad It always takes me back to lazy summer picnics in the backyard with friends
Frequently Asked Questions About Recipes
- → Can I make this with different noodles?
Yes! You can use rice noodles, soba, wheat noodles, or even zucchini noodles depending on preference or dietary needs.
- → What’s the best tofu to use?
Super firm tofu that comes vacuum-sealed is easiest to shred and crisps up well in the oven. Smoked tofu or edamame are great alternatives.
- → Can I make it ahead of time?
Yes, prep the dressing and veggies in advance. Store separately and toss just before serving to keep everything crisp and fresh.
- → Is this salad gluten-free?
It can be! Use gluten-free rice noodles and wheat-free tamari or coconut aminos instead of soy sauce.
- → How do I keep the noodles from clumping?
Rinse the cooked noodles under cold water to remove excess starch and toss them with a bit of dressing or oil to separate.