Chilled Citrus Thai Noodle Salad


1 pkg firm organic tofu (or 4 servings sliced chicken breast)

1/4 cup blood orange oil

2 tbsp sesame oil

1tbsp soy sauce or 1tsp Salt Cellar Thai Ginger Salt

1/2 cup Thai Lemongrass Mint Balsamic

1 clove fresh garlic & 1 hot pepper, minced fine (optional)

1 pkg spaghetti or other noodle of choice

1 cup each julienned carrots & red or yellow pepper

2 cups broccoli floweretts 3-4 green onions, sliced

1/4 cup roughly chopped peanuts or 2 tbsp sesame seeds

1 tbsp Fresh cilantro


1.) Chop hot pepper and garlic, if using, and whisk with rest of dressing ingredients.  Use 1/3 dressing to cook chicken or marinate tofu. 

2.) Julienne carrots and peppers and trim broccoli flowerettes. 

3.) Cook Chicken, if using, and boil large pot of salted water for pasta. Cook pasta until just al dente, and slice chicken on the diagonal.

4.) Drain pasta into colander, add remaining dressing and prepped veggies into hot pot.  Add noodles back in and stir all ingredients together while noodles still hot.

5.) Garnish with green onions, nuts, and cilantro, if using, and serve hot or allow to cool and refrigerate overnight for a spectacular and wholesome ready-made meal even the little ones will eat!