Almond Noodle Salad with Radishes and Basil

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

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
Vegetarian
Gluten-free

Ingredients

Method