Rice Noodle Salad With Vegetables And Tofu
|Rice sticks||4 Ounce|
|Chopped mint||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Chopped dry roasted peanuts||2 Tablespoon|
|Rice wine vinegar||6 Tablespoon|
|Serrano chiles||2 , halved lengthwise, seeded, and thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Dark sesame oil||2 Teaspoon|
|Yellow squash||8 Ounce, halved lengthwise and thinly sliced|
|Sliced red bell pepper rings||2 Cup (32 tbs)|
|Zucchini||6 Ounce, halved lengthwise and thinly sliced|
|Sliced cabbage||3 Cup (48 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Baked tofu||12 Ounce, cubed|
1. Cook noodles according to package directions.
2. Combine mint and next 6 ingredients (through garlic). Combine half of mint mixture and rice noodles in a large bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper, and zucchini, saute 4 minutes. Add green cabbage and remaining ingredients, saute 3 minutes. Arrange noodle mixture on a platter, and top with tofu mixture. Drizzle with remaining mint mixture.