What you need:

For Cold Noodle Salad:

• 1 package medium rice noodles, cooked according to package, and chilled
• ½ cucumber, diced
• 1 head scallion, sliced
• 1 bunch kale, rough chopped
• 4 tablespoons sweet chili sauce
• 4 tablespoons rice wine vinegar
• 2 teaspoons lime juice
• ½ teaspoon fresh grated ginger
• Salt and pepper to taste (optional)

Instructions:

1. Massage all salad components in a bowl, until the kale has softened.
2. Taste and adjust seasoning as needed.

For the Ocean Cakes:

• 2 tablespoons neutral oil
• 1 package TMRW Thai Ocean Cakes, frozen

Instructions:

1. Heat a nonstick pan over medium-low heat and add 2 tablespoons of neutral oil.
2. Add the TMRW Ocean Cakes, and cook until caramelized, flipping often – approximately 6-8 minutes.
3. Remove from heat and add to the salad.