Summer Crunch Salad with Noodles & Tofu Kit

What You Get

Spicy noodles

Cucumbers

Cabbage slaw mix

Watermelon radish

Extra firm tofu

Sesame noodle sauce

Limes

Cilantro

Mint

Green onions

What You'll Need

Oil (ideally sesame but olive, avocado or coconut is okay)

Honey or agave

Step 1

Bring 12 quarts of salted water to a boil. Cook noodles for 3 minutes (longer if you prefer a softer noodle). Drain and rinse under cold water until cool. Drain well and toss with 3 tablespoons of the oil (sesame, olive or avocado is preferred). Set aside.

Step 2

Prepare the vegetables by first washing everything. Trim the ends off the cucumber, slice into ¼” thick slices (having a mandoline will speed this up). Trim the bottoms of the green onions and slice into ¼” thick slices. Trim the ends of the radish and cut into very thin slices.

Step 3

Drain the tofu, cut into ½” dice and set aside. Remove the lid from the Good Eggs Kitchen Sesame Noodle Sauce. Cut the limes in half and juice into the sesame noodle sauce. Open 4 of the spicy noodle seasoning packets and add to the sesame noodle sauce as well (dont worry is not that spicy at all! The amount of vegetables and noodles really tones down the spice). Add 2 tablespoons of the honey or agave. Replace the lid and shake until incorporated.

Step 4

In a big bowl first add the oiled noodles, followed by the vegetables, then the tofu. Next wash and tear the cilantro, making sure to keep about 3” of stem. Pick the mint leaves from their stems. Add the herbs to the bowl. Lastly add the sauce, beginning with half the amount (drizzle more on top as desired).

Step 5

Gently toss the mixture together, making sure the noodles, vegetables and sauce are all evenly distributed together. Divide amongst the bowls (you should have enough left over for lunch the next day!). Serve and top with additional sauce if desired.