Quick Noodle Salad with Tofu and Vegetables

Quick Noodle Salad with Tofu and Vegetables

Serves 4

Assemble this flavorful and filling salad in a flash.

  • Salt
  • 1 (8-ounce) package pad Thai-style rice noodles or whole wheat linguine
  • 1 cup mung bean sprouts
  • 1/2 cup chopped green onions
  • 1 (8-ounce) package baked tofu, cut into small cubes
  • 1 large carrot, grated
  • 1/2 cup prepared peanut sauce or Asian salad dressing
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped roasted and salted peanuts
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Bring a large pot of salted water to a boil; add noodles and cook until tender. Drain and rinse in cold water; drain again and transfer to a large bowl.

Add sprouts, green onions, tofu, carrots and dressing and toss to coat. Transfer to bowls and serve garnished with cilantro and peanuts.

Nutritional Info: 
Per Serving:440 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 780mg sodium, 59g carbohydrate (3g dietary fiber, 7g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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