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Quick Noodle Salad with Tofu and Vegetables
Serves 4
Time 16 min
Assemble this flavorful and filling salad in a flash. Add leftover steamed or roasted veggies, like broccoli, green beans or asparagus, if you like.
Special Diets:
Ingredients
- 1 (8.0-ounce) package pad Thai-style rice noodles
- 1 cup mung bean sprouts
- 4 scallions, thinly sliced on diagonal
- 1 (8.0-ounce) package baked tofu, cut into small cubes
- 1 large carrot, grated
- 1/2 cup prepared peanut sauce
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted and salted peanuts
- 1 cup fried wonton strips, optional
Method
Bring a large pot of salted water to a boil over high heat. Add noodles and cook until tender, about 6 minutes. Drain and rinse in cold water; transfer to a large bowl.
Add sprouts, green onions, tofu, carrot and dressing and toss to coat.
Transfer to bowls and serve garnished with cilantro, peanuts and wonton strips (if using).
Nutritional Info:
Per serving: 440 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 780mg sodium, 59g carbohydrates (3g dietary fiber, 7g sugar), 14g protein.
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.
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Ingredients
- 1 (8.0-ounce) package pad Thai-style rice noodles
- 1 cup mung bean sprouts
- 4 scallions, thinly sliced on diagonal
- 1 (8.0-ounce) package baked tofu, cut into small cubes
- 1 large carrot, grated
- 1/2 cup prepared peanut sauce
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted and salted peanuts
- 1 cup fried wonton strips, optional