By night three of a trip, something fresh and crunchy is exactly what the body is asking for. These cold miso noodles bring together crisp cabbage, savoury-sweet sambal tofu, toasted peanuts, sesame, cilantro and a big squeeze of lime—the perfect fresh hit after a long day outside.
Ingredients:
- Noodles
- Red cabbage, thinly sliced
- Green cabbage, thinly sliced
- Carrots, shredded
- Green onions, sliced
- Cucumber, sliced long
- Cilantro
- Limes, cut into wedges
- Peanuts, toasted
- Sesame seeds
- Smoked tofu, crumbled
- Sambal
- Soy sauce
- Maple syrup
- Nam miso dressing
Instructions:
- Cook the noodles and let cool.
- Pan-fry the crumbled tofu with sambal, soy sauce and maple syrup until browned and caramelized.
- Toss the noodles with the red and green cabbage, carrots, cucumber and green onions. Add the miso dressing and toss everything together.
- Top with the crispy tofu, toasted peanuts, sesame seeds and fresh cilantro. Finish with a big squeeze of lime.
Tip: Prep the cabbage, tofu, dressing and toppings at home and pack separately. Cook the noodles at camp, then assemble everything when you're ready to eat.
