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Banish winter’s heavy noodle soups and turn instead to a refreshing, flavorful noodle salad. Pressed tofu is tossed with udon noodles, bright carrot rings and crunchy romaine lettuce. Douse the mixture liberally with a spicy dressing made of sesame oil, rice wine vinegar, Sriracha and minced garlic. Refrigerate to let the flavors marry and chill, then slurp on the patio with a glass of white wine. Get the recipe here.

 

-photo by Beth Styles 

This article appears in May 2015.

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