Moroheiya Noodles or Healthy Ramen Noodle Salad

Being new to veganism, salads are often a staple. While my husband isn't opposed to his goto salad of head lettuce, tomatoes, cucumbers and oil and vinegar, that just doesn't do it for me. In my research I came across this fabulous salad and Tom rated it a 10!! He loved it. The dressing is tangy and flavorful and you wouldn't think adding noodles, and green ones at that, would be something Tom would ask for again, but alas, I was wrong. So, here's the recipe from the back of the GreeNoodle package.

Ingredients:

• 2 packages of GreeNoodle
• 1-2 cups of romaine lettuce (I used about half a package of already washed and cut romaine)
• 1 small or 1/2 a medium cucumber, diced
• 1 large tomato, diced
• 1 medium carrot, diced
• 1 handful of cilantro leaves, chopped
• 1/4 cup of peanuts, roughly chopped (optional, you can omit or use almonds or walnuts)
• FOR THE DRESSING:
• 1/4 cup Bragg's Liquid Aminos (or low sodium soy sauce)
• 1/4 cup of rice vinegar
• 1/4 cup water
• 1 TBS toasted sesame oil
• 1 tsp agave nectar

Instructions:

1. Wash and cut all the vegetables.
2. In a small bowl, combine all the ingredients for the dressing. Mix well and set aside.
3. Cook the noodles: bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes (I actually turned off the heat after a minute and let it sit in the covered pot for 2 minutes.)
4. Drain and cool under cold water.
5. If putting everything into one bowl: Place noodles, peanuts, and vegetables in a large bowl and mix, using tongs makes this job a lot easier! Add the dressing if you'd like and mix again or serve on the side.
6. If plating: Start with a layer of lettuce. Using tongs, grab some noodles and twist and place onto the plate to create a neat round pile. Top with the vegetables and sprinkle with the nuts. You can drizzle the dressing on top or serve it on the side. I personally find this method easier (mostly easier to handle the noodles this way) and prettier too.