Creamy Chili Crisp Noodles

Ingredients:

2-8 ounce packages rice noodles

1/2 cup Tofutti Better Than Sour Cream

2 tablespoons hot chili crisp in oil

Approximately 1/4 teaspoon soy sauce

1/2 cup finely diced mixed vegetables: cucumber, green onion, red bell pepper

Garnish:

1/2 green onion, thinly sliced

2 teaspoons roasted and lightly salted cashew halves or peanuts

Directions:

Cook riced noodles. Drain.

In large bowl, stir together Tofutti Better Than Sour Cream, soy sauce, and vegetables until completely combined.

Add warm noodles, toss to coat, divide evenly between two serving bowls or plates, and garnish with half each of green onion and nuts.

Serve immediately with chopsticks.

*Created in collaboration with The Blooming Platter.