7 oz buckwheat noodles (or rice)
9 oz fish, tofu or chicken
1 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
2 1/4 cup finely shredded carrots
3 scallions, diagonally sliced
1 fresh red chile, seeded and finely sliced
2 T sesame seeds, lightly toasted


1 t fresh grated ginger
1 garlic clove
6 oz silken tofu
4 t wheat and Gluten free soy sauce
2 T sesame oil
1/4 cup hot water

(In the picture you see I used cooked salmon and did not make this sauce. I just sprinkled soy sauce over the whole dish. I also added cut green olives, freshly squeezed lemon and seasoning. Also I did not add noodles to this dish)

1 Cook noodles.
2 To make dressing, blend all ingredients together and season with salt.
3 Steam your tofu. OR cook your fish/chicken.
4 Toss all sliced veggies together and add noodles. Top with your tofu, fish or chicken and add sauce to the top. Garnish with sesame seeds.

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