Almond Noodle Salad with Radishes and Basil

Name: Almond Noodle Salad with Radishes and Basil
Yield: Serves 4–6
Cuisine: American
Ingredients: 1 cup sliced fresh basil, plus more to garnish; Water, as needed; 1 pound gluten-free brown rice spaghetti or gluten-free brown rice linguini; 1 tablespoon white miso; 2 tablespoons unseasoned rice vinegar; 3 tablespoons tamari; ⅓ cup unsalted natural almond butter (smooth or crunchy); 1 tablespoon toasted sesame oil; 1 tablespoon grated fresh ginger; 2 tablespoons white or black sesame seeds; 1 carrot, shaved with a julienne peeler or grated; 1 (7-ounce) package smoked tofu, drained and cut into ½-inch cubes; 1 bunch (½ pound) radishes, greens removed and quartered; 1 red bell pepper, seeded and sliced into thin strips; 1 clove garlic, mined

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

This is my blatantly North American interpretation of a cuisine—a potpourri of international tastes, if you will. A nod to Thai cuisine, floral basil is the greenery. Japan’s contributions are tamari and wasabi imbued radishes that practically dance on the palate with their earthquaking crunch. And China and South India provide the sesame elements. All these ingredients get along famously for a healthier take-out facsimile that’s, at the very least, authentically tasty.

Ingredients

Americas
United States
Side dish
Main course
Gluten-free
Vegetarian

Ingredients

Method