Hello, fellow vegans!
Do you eat breakfast? I rarely eat breakfast because I’m just not hungry in the morning but if I am, then I will but it’s not a hard and fast rule for me.
But I try to have a salad for lunch more days of the week than I don’t because fresh, raw, high fiber veggies are always a good choice for a meal. Lots of nutrients but not a lot of calories. Sounds perfect, right?
This isn’t the first vegan noodle salad I’ve posted as I’m sure you know, and this one is just as delicious but twice as spicy, but only if that’s how you like your vegan noodle salads.
Grab your favorite salad ingredients, your preferred type of noodles and get to chopping. For vegan protein you can add beans, meat alternative, tofu or tempeh or…nothing at all. The choice is yours.
What You’ll Need:
*Salad spinner
*Cutting board
*Vegetable brush
*Whisk
Ingredients:
*Lettuce or dark leafy greens
*Cucumber
*Bell peppers
*Scallions
*Ramen or your preferred noodles
*Chili pepper paste
*Soy sauce
*Sweet chili sauce
Instructions:
*Rinse & chop veggies into uniform pieces.
*Chop & rinse salad, spin it to get the leaves dry
*In a small ramekin, whisk together chili pepper paste, soy sauce and chili sauce until blended. Add herbs and spices as needed.
*Cook noodles according to package instructions and drain.
*Toss noodles with half the sauce and lay on your preferred serving dish.
*Toss the rest with the salad and lay on the bed of noodles. If there’s any sauce left, drizzle over the top and serve.
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Check out more Vegan Noodle Salad recipes:
*Vegan Fish Filets & Noodle Salad Recipe
*Loaded Vegan Ramen Salad Recipe
*Crunchy Asian Kitchen Sink Salad
The Spicy Spatula 
Whatcha think?