Simple Asian Salad Lunch

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!