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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
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Exclusively for Prime members in select ZIP codes.

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).

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.