Rice Noodle Salad With Vegetables And Tofu Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Rice sticks4 Ounce
 Mint1⁄2 Cup (8 tbs), chopped
 Low sodium soy sauce1⁄2 Cup (8 tbs)
 Sugar3 Tablespoon
 Chopped dry roasted peanuts2 Tablespoon
 Rice wine vinegar6 Tablespoon
 Serrano chiles2 , halved lengthwise, seeded, and thinly sliced
 Garlic2 Clove (10 gm), minced
 Dark sesame oil2 Teaspoon
 Yellow squash8 Ounce, halved lengthwise and thinly sliced
 Sliced red bell pepper2 Cup (32 tbs)
 Zucchini6 Ounce, halved lengthwise and thinly sliced
 Sliced green cabbage3 Cup (48 tbs)
 Bean sprouts2 Cup (32 tbs)
 Chopped green onions1⁄2 Cup (8 tbs)
 Tofu12 Ounce, baked

Nutrition Facts

Serving size

Calories 361 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 693.6 mg28.9%

Total Carbohydrates 59 g19.6%

Dietary Fiber 8.8 g35.3%

Sugars 21.7 g

Protein 10 g20.4%

Vitamin A 25.3% Vitamin C 47.5%

Calcium 7.4% Iron 12.4%

*Based on a 2000 Calorie diet

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.
Quantcast