Refreshing Noodelist noodle salad by Maija Lähdesmäki

Ingredients:

Noodelist noodles, your choice of flavor (Shiitake or vegan Chicken'ish)

4-6 mini bok choy, halved

1 package of shimeji (or similar) mushrooms, cleaned 

1 package of firm tofu, cubed 

A handful of bean sprouts 

5-6 radishes, thinly sliced 

Juice of two limes 

1/4 cup olive oil, divided 

1 tablespoon honey dijon mustard 

Pinch of salt

Pinch of pepper 

1/4 cup cilantro, roughly chopped 

5-6 scallions, thinly sliced diagonally 

Black sesame seeds 

Instructions:

1. Prepare the Noodelist noodles, then drain. (Tip: you can save the broth, and have a hot cup of broth later.) Place the noodles in the fridge to cool. 
2. Heat 2 tablespoons of olive oil (set aside the remaining oil to use later) in a medium sauté pan over medium heat. Stir fry the mushrooms, tofu, and bok choy for about 5 minutes; season with salt and pepper. You can also add the bean sprouts during the last few minutes, if you prefer them cooked. 
3. Make the dressing by whisking the juice of two limes (add zest if you want) with the remaining olive oil, honey mustard, and a dash of salt and pepper. 
4. Put chilled noodles on a plate, top with stir fried vegetables; add radishes on the side. Then pour the dressing on top of everything. Finally, garnish with cilantro, scallions, and sesame seeds.