Variations: Add 8 ounces of cubed tofu (pressed, for best results) or one 15-ounce can (1 ¾ cup) of drained and rinsed, no salt added beans, such as adzuki or kidney, in step 3.
To make this recipe gluten-free, swap out gluten-free rice noodles for udon noodles, and use gluten-free soy sauce.
https://sharonpalmer.com/sesame-udon-salad-snow-peas-vegan/”>