This is Tiana’s personal favourite. It’s a fair bit of prep work, but darn delicious. I usually set this meal up as a salad bar so everyone can customize their salads. Any leftovers I combine to eat for lunch the next day, reserving the dressing on the side or else the noodles will absorb it all. Amazing served with hot fresh crispy tofu!



4-6 GF ramen noodle cakes (I use Lotus millet and brown rice brand from Costco)

olive or grapeseed oil

sea salt and fresh ground pepper

1-2 sweet potatoes, peeled and cut into 1/2 inch rounds (roasted)

3/4 cup grated or julienned carrots 

1 cup edamame 

1 sweet bell peppers, sliced or diced however you want it

1-3 Green onions, finely sliced on a diagonal for aesthetics 🙂

Fresh chopped cilantro, if desired



4 Tbsp. olive or grapeseed oil

2 Tbsp. sesame oil

3 Tbsp. soy sauce

4 Tbsp. fresh lime juice

2 small-medium cloves garlic, minced

1 Tbsp. freshly grated ginger (or to taste)

1-2 Tbsp. natural smooth peanut butter (optional, if you like peanut flavour)

2 tsp. sugar or maple syrup (or to taste)



Cook noodles according to instructions, just until al dente. Then rinse with cold water and put aside.

Meanwhile, roast the sweet potato. Preheat oven to 400°F. Put the sweet potato rounds in a bowl, drizzle with oil, season with salt and pepper. Place them on a parchment paper-lined baking sheet and roast for 15 minutes, then flip them and roast for 5 minutes more, until lightly browned.

To make the dressing, put all ingredients into a small jar with a lid and shake well. (If you have a mini food processor, use that). Adjust for saltiness, acid and sweetness as you wish. Note: garlic flavour will develop as the dressing sits! 

Heat and drain Edamame beans if you like them warm, or simply thaw and rinse them if you like them cold. Set aside.

Before serving, rinse and drain the noodles again. Put into a bowl and drizzle with some of the dressing and a bit more oil if needed so noodles don’t stick together. Let the family make their own creations with whichever veggies they prefer, or toss the noodles with all the fresh veggies. Top with green onions, cilantro and additional dressing.

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