Thai Noodle Bowls with Peanut or Sesame Sauce

Ingredients :

Sauce:

1/4 cup rice vinegar
1/4 cup. extra-virgin olive oil

2 Tablespoons toasted sesame oil

1/4 cup peanut butter, tahini or other nut butter
1/4 cup. fresh lime juice
2 Tablespoons. tamari soy sauce

3 cloves garlic, finely minced (or equivalent in garlic scapes-about 3)

1 inch ginger, (peeled with a teaspoon) finely minced
1 teaspoon. crushed red pepper flakes or sriracha chili sauce

Whisk together vinegar, oils, lime juice, nut butter/tahini, Tamara soy sauce, garlic, ginger, red pepper flakes, and in a small bowl.   Set aside

Bowls:

1 # fresh or 12 oz. dried ramen noodles If dry, pour enough boiling salted water over noodles to cover completely and soak until just al dente-about 10 minutes.  Coat lightly with sesame oil to prevent sticking. Set aside

1 # protein of your choice (tofu, tempeh, tuna, salmon, chicken etc), grilled or pan fried and sliced thinly

Salt       

4-5 cups shredded, shaved or julienned vegetables, such as  carrots, radishes,scallions, cabbage, lettuce, and/or cucumbers, set aside in bowls.

4 eggs, fried over easy or poached (optional)

Garnishes: 

2 Tablespoons toasted peanuts or cashews, crushed

2 Tablespoons minced fresh cilantro

Instructions:

Arrange proteins, vegetables and garnishes in assorted bowls or serving dishes 

Toss noodles with half of dressing, then divide noodles between bowls.  Top with your choice of vegetables. Drizzle with remaining dressing.  Place cooked, cooled protein over top, and top with egg, crushed nuts and minced cilantro as desired.