Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Noodle-y Mango Salad

Hey friends,

This week’s recipe is sunshine in a bowl. This Noodle-y Mango Salad is everything I want in a summer dish: light but filling, colorful, crunchy, and refreshing.

We’re skipping the heavy dressing, tossing in loads of fresh herbs, greens, and good fats, and topping it all off with crispy tofu that’s baked, not fried. And the noodles? Instant ramen, baby. But we’re giving them the glow-up they deserve!

Whether you're packing it for a beach day, BBQ, or just want something cool and satisfying, this salad hits the spot. It’s the kind of dish that makes eating healthy feel like a treat.

If this one hit the spot, you’ll probably love the other recipes we put together in our first-ever Homemade recipe book. It’s full of easy, seasonal dishes we’ve been cooking on repeat.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Baked Tofu:

• 1 block (14 oz) extra-firm tofu, drained, pressed, and cubed

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil or olive oil

• 1 teaspoon garlic powder

• ½ teaspoon ground black pepper

• 1 tablespoon arrowroot powder

For the Ramen Noodle Salad:

• 1 package instant ramen noodles (discard seasoning packet)

• 1 tablespoon vegetable oil

• 1 teaspoon soy sauce or tamari

• 2 cups curly kale, tough stems removed and finely chopped

• 2 cups spinach, chopped

• 1 carrot, shredded

• 1 ripe mango, peeled and diced

• 1 cup shelled edamame, cooked

• 2 scallions, thinly sliced

• ¼ cup chopped fresh basil and mint leaves

• ¼ cup toasted sesame seeds

• ¼ cup sunflower seed kernels

For the Sesame Lime Dressing:

• 2 tablespoons sesame oil

• 2 tablespoons lime juice

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey or maple syrup

• 1 teaspoon grated fresh ginger

• 1 garlic clove, minced

• 1/4 teaspoon chili flakes (optional)

Upcoming Schedule

Wednesday 7/30 at 4:00pm PT

Cook Once Eat Twice: Grilled Flank Steak (~50min)
Chermoula, a zesty North African herb sauce with garlic, spices, and lemon, cuts through smoky grilled steak and sweet potatoes. Serve with a quick arugula salad now, then repurpose leftovers into Steak & Sweet Potato Bowls later in the week. Cook Once, Eat Twice magic. Chef instructor: Diana

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Thursday 7/31 at 4:00pm PT

Passion Fruit Kulfi (~50min)
Join us live on Youtube! This creamy Indian-style ice cream is infused with tropical passionfruit - bringing a bright and tangy contrast that pairs beautifully with the sweet, nutty kulfi base. Traditional Kulfi skips eggs and ice cream machines, relying instead on slow-simmered milk for that signature richness. Chef instructor: Bonny