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Rice Noodle Salad with Vegetables and Tofu

Posted By Chris On July 17, 2009 @ 5:29 pm In Asian,Cooking Light,Main Dishes,Salads and Light Soups,Vegetarian | 2 Comments

Lisa got tired of my experiments and just wanted to make a light, healthy asian-themed salad for dinner, and this one, featuring rice noodles, quick-stir-fried vegetables, and tofu was just what she wanted.  The vegetables are still nice and crisp when you place them on the platter, and the entire dish is incredibly refreshing.  The recipe comes from The Best of Cooking Light: Everyday Favorites.

Rice Noodle Salad with Vegetables and Tofu
4 oz rice sticks
1/4 cup chopped mint
1/4 cup low-sodium soy sauce
3 tbsp sugar
2 tbsp chopped dry-roasted peanuts
6 tbsp rice wine vinegar
2 serrano chiles, halved and thinly sliced
2 garlic cloves, minced
2 tsp sesame oil
1 large yellow squash, halved and thinly sliced
2 cups thinly sliced red/orange bell pepper rings
1 medium zucchini, halved and thinly sliced
3 cups sliced cabbage
2 cups fresh bean sprouts
1/2 cups chopped green onions
12 oz baked tofu, cubed

Cook noodles according to package directions and set aside.
Combine mint, soy sauce, sugar, peanuts, rice wine vinegar, chiles, and garlic cloves; mix thoroughly. Pour half of the mixture over noodles in a large bowl.
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini and saute for four minutes. Add the cabbage, bean sprouts, green onions, and tofu, and saute for an additional three minutes. Place the noodles on a platter, then top with the cabbage/veggie mixture.

6 Servings

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