Crunchy Thai Noodle Salad | whole food plant based | oil free cooking |chef julia скачать в хорошем качестве

Crunchy Thai Noodle Salad | whole food plant based | oil free cooking |chef julia

#chefjulia #wholefoodplantbased #oilfree Please excuse the voiceover. My original video had some problems with the microphone so instead of reshooting the video I added the voiceover. I plan to reshoot the video at a later date but wanted to get the recipe out to you now. Crunchy Thai Noodle Salad Lotus Foods Black Rice Ramen Noodles, 2 blocks (4 servings) Place dry noodles in a deep bowl and cover with boiling water. Allow it to sit for 5 minutes. If noodles are still hard let it sit for a couple more minutes. Rinse and drain.They will continue to hydrate on their own so don't worry if they seem a little chewy. Vegetables 1/4 head green cabbage 1/4 head red cabbage 1/3 red onion The above are shredded very thinly on a mandoline 2 medium carrots, shredded on a mandoline with a julienne blade 1/2 cucumber, cut by hand into matchstick pieces 1 small jalapeno, thinly sliced 1/2 cup fresh cilantro Tofu Crumbles One block extra-firm tofu, drained and pressed and crumbled (to press the tofu, wrap in paper towels or clean cotton cloth and place it between 2 cutting boards. Place a heavy object, like a large book, on top of it for 15-20 minutes. Preheat the oven to 400° 3 tablespoons low sodium soy sauce 1 tablespoon tahini 1 tablespoon coconut aminos 1 teaspoon grated fresh ginger 1/2 cup chopped red onions 2 tablespoons nutritional yeast Mix ingredients together with tofu in a bowl or zip lock bag. Place tofu crumbles on a parchment paper lined baking sheet. Bake at 400° for 25-30 minutes, turning a couple times. Bake until desired doneness. The longer you bake it the crispier it becomes. Peanut Dressing 1/3 cup peanut butter (Nut n Better Organic Creamy Peanut Butter) 1 teaspoon Sriracha 1 tablespoon date syrup 3 tablespoons low sodium soy sauce 3 tablespoon fresh lime juice 1 teaspoon fresh ginger, grated 2 small garlic cloves, grated Whisk all together and add a little hot water if needed. Garnish chopped roasted peanuts slices jalapeno peppers chopped cilantro Place the drained noodles and vegetables and tofu in a bowl, layered with dressing. Toss together and garnish. You can use any noodles you prefer. I like the chewy texture of the ramen noodles by Lotus Foods, the fact that they're organic, oil free and taste great in this recipe. Please subscribe to my YouTube Channel    • Plant-Based Cooking by Chef Julia Dunaway   For ebooks, access to all Zoom classes I’ve taught, retreats and other content go to my website: http://chef-julia.com/ https://www.instagram.com/juliadunawa...   / chefjuliadunaway   Chef Julia's Amazon Store Chef Julia classes CHEF JULIA IN PERSON RETREATS Plant Based Breakfast Cookbook (paperback) Ebooks: Chef Julia has 8 ebooks available listed below, in the SHOP section of her webstie, SHOP Section Chef Julia website Plant Based Japanese Plant Based Breakfast Favorites Plant Based Holiday Desserts Plant Based Basics Plant Based Gourmet Plant Based Holiday Table 50 Recipes in 50 Days Chef Julia 21 Day Challenge Merchandise—t-shirts also here: T Shirts Thanks for watching the video Crunchy Thai Noodle Salad