Ingredients Step
8 oz. rice noodles Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks)
tamari
smoked paprika or liquid smoke
sesame oil		 Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh
1 clove garlic, grated
1 t. fresh ginger, grated
2 T. oil
2 t. Dijon
2 t. rice wine vinegar
1 t. sesame oil
1 t. agave nectar or honey
¼ t. salt
Sriracha to taste		 Blend into a dressing.
cucumber
segmented grapefruit
chickpeas
black sesame seeds or flax seeds
mint		 Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen