When you crave a bowl of noodles, absolutely nothing else will suffice. These longer days and warmer nights have had me day dreaming of a spicy noodle salad - abundant with colourful vegetables, crispy pillows of tofu, fresh zingy herbs and a citrus dressing. I really had no choice but to turn my delicious yearning into a reality. 

The hero of this dish is the Kelp Noodles, made from sea vegetables and packing a nutritious punch, they make for an unusual and exciting alternative to regular old rice noodles. You can use whatever vegetables take your fancy in this dish but the tofu is a must - baked until golden, chewy and satisfyingly moreish, it'll become your new favourite food. The dressing ties this bowl of goodness together beautiful with the vibrant marriage of citrus, salty miso and spikes of chilli. This salad is enjoyed best eaten outside with the spring sun lingering over you. Enjoy!

Citrus Miso Dressing 

Miso paste, 2 TBS

Orange, 1, zest & juice

Lime, 1, zest & juice

Coconut Aminos, 2 TBS

Tamari, 2 TBS

Ginger, 1 cm, grated

Red chilli, to taste, finely chopped

Kelp Noodles, 1 packet

Soy sauce, ¼ cup

Tofu, ½ block

Coriander, handful

Sesame seeds

Veggies of choice, I used ~

Red cabbage, finely shredded

Cucumber, sliced

Broccoli, roughly chopped

Red capsicum, sliced

To make the dressing whisk all the ingredients together in a small bowl and set aside.

To cook the kelp noodles place in a pot and cover with the soy sauce and water, bring to a boil and simmer gently for about 15 minutes. Drain.

Cut the tofu into cubes and coat with a couple of tablespoons of the dressing plus two more tablespoons of Coconut Aminos. Bake in the oven for 10-15 minutes on a moderate heat, turning half way through, until golden and slightly crispy.

Prepare all the vegetables.

To assemble the salad mix the kelp noodles and veggies in a large bowl and add the dressing, toss to coat. Place in a serving bowl and add the tofu. Garnish liberally with fresh coriander and sesame seeds.

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