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Rice Noodle Salad With Vegetables And Tofu

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Ingredients
  Rice sticks 4 Ounce
  Mint 1⁄2 Cup (8 tbs), chopped
  Low sodium soy sauce 1⁄2 Cup (8 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 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
Directions

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 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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4

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