Asian inspired cold noodle salad, full of veggies and topped with a vegan version of yum yum sauce!
Author: Lauren Hartmann
16oz.Asian noodles, I used rice noodles, but soba or wide noodles will do.
1Green onion, chopped
1 1/2tsp.Vegan butter, melted
Salt and pepper to taste
First cook the noodles according to the package directions. Then drain and let cool completely. I like to put mine in the fridge to cool them down faster.
While the noodles are cooling, cut all the veggies, cilantro and green onion and add to a large mixing bowl.
Now make the yum yum sauce. In a separate mixing bowl, add the vegan mayo, tomato paste, garlic powder, paprika, agave, melted vegan butter, and water. Whisk to combine. Now add a few pinches of salt and pepper. Then taste and adjust the seasonings.
Once the noodles are cool, add them to the large bowl with the veggies. Then pour the yum yum sauce on top. Toss to fully coat everything. Serve, or keep in the fridge until ready to serve.
If the noodles you buy have cold preparation instructions, I recommend using those, then you won't need to chill them too much. Many rice noodles have that option.