I know it’s supposed to rain and snow this weekend but it’s practically Mid-April so we’re just going with it, ok? It’s time for springy food, cooler food, lighter food. 
This is that! Also featuring noodles. I wanted to make a lunch-type salad with a super savory soy-based dressing, tons of crunchy veggies, and noodles, full stop. I went vegetarian on this version but you could definitely add some leftover cooked chicken, and the veggies you use can be mixed up every time you make this based on what you have in the fridge and based on what your preferences are.
I MAINLY wanted to make this because I ordered a whole heap of these ramen noodles on Amazon that came highly recommended AND THEY WERE SO GOOD with exactly one exception: they do not store well at all with no exception. I made this mid-day and it was so good, the noodles were the perfect texture, and by evening when we had this for dinner they were mushy and kind of dissolved in our mouths as we ate, not cute at all. So, while I DO recommend these noodles because that’s just how certain noodles behave and the flavor was excellent, I’d say to make this right when you’d like to serve or use a noodle like spaghetti as a substitute which would be equally delicious.
The dressing is the real star here, use any noodle you want, seriously.
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