Asian-Inspired Rice Noodle Salad

Cook 8 oz of rice noodles according to package instructions until al dente (usually 6-8 minutes). Drain and rinse under cold water to stop cooking.

While noodles cook, julienne 1 red bell pepper, 1 cucumber, and 2 carrots into thin matchsticks.

Thinly slice 4 green onions, chop 1/2 cup cilantro and 1/4 cup mint leaves.

For the dressing, whisk together 1/4 cup lime juice, 3 tbsp rice vinegar, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp grated ginger, 2 minced garlic cloves, and 1/2 tsp red chili flakes in a bowl.

Drain and press 8 oz firm tofu, then cut into 1/2-inch cubes. Heat a non-stick pan with 1 tsp oil and cook tofu until golden brown, about 5 minutes. Set aside.

Slice 12 oz cooked chicken breast into thin strips.

In a large bowl, combine the cooled noodles with all the vegetables.

Divide the salad into 6 portions. For vegetarian servings, top 2 portions with tofu. For meat eaters, top 4 portions with chicken.

Drizzle each portion with dressing and garnish with chopped roasted peanuts and sesame seeds.

If meal prepping, store the components separately: noodles and vegetables in one container, protein in another, and dressing in a small jar. Combine just before serving.