What’s missing? You guessed, no pumpkin, no squash. Just a little break from my Autumn meals. I wanted a 10 minute lunch that would keep me going, not make me tired. Asian slaw is always a good recipe for that.
First, I boil the water for my Udon buckwheat noodles. While the water is coming to a boil, I make my dressing of mirin, rice vinegar, peanut butter, crushed ginger, chili paste, sesame oil, and tamari. Then once I get then noodles cooking for 5 minutes, I combine finely chopped spring mix, broccoli slaw, and thinly sliced sugar snap peas and green onions. Mix greens with 1/2 dressing. Rinse noodles with cold water. Add rest of dressing with noodles. Layer noodles and slaw in bowl. Top with chopped cold baked tofu and garnish with sesame seeds. Enjoy!