Rice Noodle Salad With Vegetables And Tofu
|Rice sticks||4 Ounce|
|Mint||1⁄2 Cup (8 tbs), chopped|
|Low sodium soy sauce||1⁄2 Cup (8 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||2 Cup (32 tbs)|
|Zucchini||6 Ounce, halved lengthwise and thinly sliced|
|Sliced green cabbage||3 Cup (48 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Tofu||12 Ounce, baked|
Cook noodles according to package directions.
Combine mint and next 6 ingredients (through garlic).
Combine half of mint mixture and rice noodles in a large bowl.
Heat dark sesame oil in a large nonstick skillet over medium-high heat.
Add yellow squash, red bell pepper, and zucchini; saute 4 minutes.
Add green cabbage, fresh bean sprouts, green onions, and baked cubed tofu; saute 3 minutes.
Arrange noodle mixture on a platter; top with tofu mixture.
Drizzle with the remaining mint mixture.