Rice Noodle Salad With Vegetables And Tofu Recipe
Ingredients
| Rice sticks | 4 Ounce | |
| Mint | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup low-sodium soy sauce | ||
| Sugar | 3 Tablespoon | |
| 2 tablespoons chopped dry-roasted peanuts | ||
| Rice wine vinegar | 6 Tablespoon | |
| 2 serrano chiles, halved lengthwise, seeded, and thinly sliced | ||
| Garlic | 2 Clove (5gm), minced | |
| 2 teaspoons dark sesame oil | ||
| Yellow squash | 1 Large, thinly sliced | |
| 2 cups thinly sliced red bell pepper rings | ||
| Zucchini | 1 Medium, thinly sliced | |
| 3 cups sliced green cabbage | ||
| Bean sprouts | 2 Cup (16 tbs) | |
| 1/2 cup chopped green onions | ||
| 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.
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.
Chef
