Salad Roll Noodle Bowls - Vegan & Gluten Free

One of my favorite things to eat are salad rolls. Unlike deep fried spring rolls, salad rolls are wrapped in a rice wrapper and are not fried at all, but filled with noodles, carrot, mint, cilantro, and even tofu.

If you hate to soak and roll the rice wrapper this noodle bowl makes a great substitute and is quite filling on its own without a side dish.  Although it would be nice served with some fresh boiled edamame in the shell.

The dressing is quite thin, but pairs nicely and keeps it a light dish instead of a heavy peanut sauce which most salad rolls are served with. 

The inspiration for this recipe came from Vegetarian Times, but as with most of my recipes I switched up the ingredients and their amounts to suit my taste.  Feel free to do the same. Depending on how many people you are serving you may want to change up the quantities.  This makes two large dinner servings.

You can purchase already baked tofu and cube it, or you can purchase plain extra firm tofu, slice it and broil it for a few minutes on each side basting with a mixture of soy sauce and sweet chili sauce. Depending on my mood and how much time I have decides whether I purchase the pre-fab baked tofu. The pictures in this post contain home baked tofu.

SALAD ROLL NOODLE BOWL

INGREDIENTS:
6-8 oz dried Rice Noodles
2 Tbsp Dark Brown Sugar
1/4 cup Lime Juice
3 Tbsp Low Sodium Tamari or Soy Sauce
1 tsp granulated Garlic
1 Tbsp Sweet Chili Sauce
1/2 Long English Cucumber, diced
1 cup shredded Green or Red Cabbage
1 large Carrot, grated
1/4 cup fresh Mint, chopped
1/4 cup fresh Cilantro, chopped
8 oz baked Tofu, cubed
1/2 cup Dry Roasted Unsalted Peanuts

DIRECTIONS:

1.  Cook rice noodles according to package directions.  Drain and rinse with cold water and set aside.

2.  For the dressing whisk together brown sugar, lime juice, soy sauce/tamari, garlic, and sweet chili sauce.  Set aside.

3.  Chop and ready all your vegetables, herbs, and tofu.

4.  To assemble place the noodles in individual bowls.  A shallow pasta bowl/plate works well.  You want something with a side on it so the dressing doesn't spill.

5.  Drizzle a few spoons of dressing over the noodles, then top with all of the veggies and herbs.

6.  Top with tofu and peanuts.  Drizzle with remaining dressing and enjoy.

- Bon Appetit

"Don't dig your grave with your own knife and fork." - English Proverb
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