Crunchy Noodle and Tofu Salad

I had a hard time finding these noodles at the grocery store, so I just baked some ramen noodles until extra crispy. Worked super well!

This was delicious. We added some heat to the dressing and replaced celery with chopped bell peppers. We used the leftovers as filling in a wrap the next day. Will definitely make it again.

Has anyone made this using crunched up, uncooked ramen noodles?

This was delicious. Made a few changes based on personal taste and available ingredients. A bit more rice vinegar and a splash of mirin, toasted sesame oil, added red pepper flakes for the delightful kick. Skipped the baked tofu and used Hodo spicy tofu strips because they are super yummy and terrific in Asian influenced salads. Next time will use shredded carrots for ease and to make tojust a bit more fork and mouth friendly

It was a hot night and I wanted to make something quick that didn’t require turning on the oven. This did the trick! Delicious! Reminded me of Chin Chin in West Hollywood back in the day. Recommend adding a little heat. Found the noodles in the Indian section, better texture than the old style in a can! The noodles soften up nicely when mixed with the dressing. And I got incredibly hungry later, so now thinking I’d use chicken and add edamame next time which might be more filling.

I had a block of extra firm tofu, and got chow mein, but it was a kind to be cooked and too hard when tried as is. So I ended up baking the tofu after slicing it and put the oiled raw noodles with the tofu after about 15 mins to crisp it up. Noodles came out brown and a bit too hard but after mixing them up with moist veggies they’re better. Idk where you can get fried noodles but I couldn’t find it. I like the celery in the salad (which I never do) and the dressing is well balanced.

I made this with unbaked tofu, and it was great.

This was delicious, even before I added the chow mein noodles. I used Trader Joe’s teriyaki baked tofu, and I added their refrigerated cooked edamame, as well as some cilantro. Always so happy to see vegan dishes in NYT, especially when they are Hetty’s. She’s a gem.

As I got a 5 lb Napa cabbage in my CSA and it was 90 degrees out, I decided to make this salad—and I’m so glad I did! I cut down the chopping time by using my Cuisinart and various blade attachments. I added a few squirts of Sriracha to the dressing, which gave it more depth and zing. Anticipating leftovers, we added our chow mein noodles on top. I will continue to make variations of this with different veg, maybe some chicken, all week!

This was really good, even with cooked noodles (only had soba on hand). I halved the maple syrup and still found it plenty sweet.

I thought this made a nice and healthy lunch. Used both the almonds since I had some in freezer that I quickly toasted and the noodles and added a bit more Tamari and some frozen minced ginger to the dressing. Tasty and loved the crunch.

I forgot to add the maple syrup and it was delicious. Everyone agreed that this salad doesn't need any added sweetness. I added one minced garlic clove, a small piece of ginger also minced, a dash of chili oil and a splash of fresh lime juice to the dressing. I topped the salad with chopped fresh cilantro and peanuts instead of almonds at the end and kept the fried noodles in a separate bowl for everyone to add as many as they wanted to.

Does anyone know if this would still work with another base? Like romaine lettuce? Avoiding raw cabbage atm! TYIA

On first try, the dressing was a bit bland. Second time, added some ginger and more tamari, and that did the trick!

I made this with Ali S's miso broiled tofu, and mixed the leftover marinade into the dressing for this salad. This added a little heat, which another commenter mentioned is needed. Next time, I will consider lightly salting the cabbage and letting it release some water before dressing.