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Rice Noodle Salad With Vegetables And Tofu

Healthy.Eater's picture
  Rice sticks 4 Ounce
  Chopped mint 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1763 Calories from Fat 446

% Daily Value*

Total Fat 51 g78.3%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2289.2 mg95.4%

Total Carbohydrates 251 g83.8%

Dietary Fiber 38.3 g153.2%

Sugars 95.1 g

Protein 96 g191.8%

Vitamin A 148.4% Vitamin C 956.1%

Calcium 29.7% Iron 46%

*Based on a 2000 Calorie diet

Rice Noodle Salad With Vegetables And Tofu Recipe