Lime Crunch Noodle Salad

This lime crunch noodle salad is packed with protein and veggies to fill you up and keep you satisfied. Great to meal prep and easy to customize exactly how you like.

Why You’ll Love Lime Crunch Noodle Salad

• Packed with protein. Adding shredded tofu to the noodles helps make this a full and satisfying meal where you can get good quality protein in each bite.
• Veggie packed. Pick and choose then prepare the veggies you like most to use in this noodle bowl. You can also make this seasonal by choosing veggies that are in season.
• Great to meal prep. When prepped this way, this bowl makes for the perfect make ahead meal prep.

Key Ingredients and Substitutions

• Bean Thread Noodles: Also referred to as glass noodles. These noodles are made typically with mung bean and are more translucent in appearance and chewy in texture compared to vermicelli noodles that are made with rice. Either option works!
• Tofu: I used super firm high protein tofu as it is the easiest shred without crumbling. If your store does not have this type of tofu you can use crumbled extra firm tofu that has been pressed of excess water. If needed, swap with edamame, peas or Lima beans.
• Cabbage: I used a combination of red and green cabbage. You can use just one cabbage if desired. Can be swapped for shredded Brussels sprouts.
• Radish: Adds a lovely crunch and peppery flavor to the salad. You can also swap with some thinly sliced snap peas or shredded carrots or cucumber.
• Hoisin Sauce: I used a gluten-free hoisin sauce to make this gluten-free, but you can use regular hoisin sauce as well. Teriyaki sauce can be a good alternative for this as well.
• Tamari: This is just a gluten-free version of soy sauce. You can swap with coconut aminos as well.
• Sesame Oil: If allergic to sesame try with a neutral oil like avocado oil.
• Lemon Pepper Seasoning: I chose a salt free variety so I could control the salt myself in the overall recipe.
• Smoked Paprika: Used to season the tofu. If you don’t want a smoky flavor you can leave this out.
• Lime: Fresh lime is best as you need the zest and juice.
• Sweetener: You can sweeten this dressing however you like. I chose maple syrup, but you can use agave, regular sugar or coconut sugar based on your preference. If using sugar, make sure to whisk until fully resolved in the dressing.

How to Make Lime Crunch Noodle Salad

Preheat the oven to 425F. Place a box grater over a lined baking tray and grate the tofu over the largest holes on the grater. Top with vinegar, tamari, cornstarch, smoked paprika then toss to evenly coat. Spread the tofu out into an even layer then bake for 15 minutes. Give the tofu a toss then bake for an additional 5-10 minutes until crispy around the edges.

To a separate tray add the shredded cabbage, shallots, lemon pepper, a generous pinch of salt, and oil. Toss and rub the cabbage to evenly coat then spread it out into an even layer. Place in the oven on the bottom rack for 20-25 minutes, tossing half way.

Prepare the noodles according to package instructions then drain and place in a large mixing bowl. Add the roasted cabbage, tofu, scallions, radish, jalapeno, cilantro, and mint.

To a separate bowl, add the hoisin sauce, tamari, vinegar, maple syrup, sesame oil, ginger, and lime juice then whisk together. Pour the sauce over the bowl of noodles and toss to combine.

To make the cashews, add the cashews to a bowl with the zest and juice of half a lime and tajin. Toss together until coated.

When serving, portion out your noodles between bowls then sprinkle the tops with the roasted cashews.

Expert Tips

• Add extra fiber with beans. If not a fan of tofu or looking to add more fiber to this meal, try adding edamame, peas, or fava beans!
• For lower sodium, use a low sodium soy sauce or coconut aminos in place of the tamari.
• Change up the veggies. Add what you like, use what you like and skip what you don’t like. A lot of different veggies can work for this salad, so change them up using some of the ingredient swaps listed above or use what works best for you.
• Super firm and extra firm tofu are different. Super firm tofu comes in a vacuum sealed package while extra firm tofu typically comes in a tub of water. If you don’t have access to super firm tofu, you can use extra firm tofu. Just make sure to press before using it. Do note, after pressing, the tofu is likely still too soft for grating. However, you can crumble the tofu into small pieces and season and bake instead of grating. If needed bake the tofu a little longer until the pieces are your preferred crispiness.
• To roast your own cashews, preheat the oven to 350F. Place raw cashews on a baking tray and bake for 10 minutes or until golden in color.
• Save time with these shortcuts. Use pre-shredded cabbage or use a veggie chopper to make the veggie chopping process faster. Want to reduce prep further? Swap the tofu for some plain edamame to save on roasting prep and time. You can also use pre-seasoned cashews. This recipe is very easy to customize!

Frequently Asked Questions

How to Serve

When assembled, this salad contains all the main components for a fully balanced meal. You get energy from the glass noodles, antioxidants and fiber from the veggies, and a great source of protein from the tofu. You can also remove the shredded tofu and use this as a side salad to complement any of your favorite protein options.

More Nourishing Bowls to Try

• Homemade Peanut Miso Instant Noodles
• Roasted Cauliflower Date Salad
• Garlic Sesame Noodles
• Mango Chickpea Salad
• Herby Avocado White Bean Salad

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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