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Spicy Noodle Salad with Tofu and Peanut Dressing
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Spicy Noodle Salad with Tofu and Peanut Dressing

Recipes »  Salad  »  Grains

To make this dish vegetarian, use vegetable broth instead of chicken broth. (Cooking Light Magazine 8-04)

Yield: 4 Ready in 45 minutes

Cuisine: AsianMain Ingredient: Vegetables

(5, 2) 100% would make again (reviews)

Favorite favorite of 72 people 52 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 4
6 cupsWater
1 1/2 cupsAsparagus; 1-inch diagonally cut (about 1/2 lb)
1 cupSnow peas; trimmed
6 ouncesRice noodles
1 cupRed bell pepper strips
1 cupYellow bell pepper strips
1 cupGreen onions; chopped
1 cupFresh bean sprouts
2 teaspoonsDark sesame oil
1 12.3-oz packageReduced fat firm tofu; drained and cut into 1/2 inch cubes
1/4 cupWater
1/4 cupFat-free, less-sodium chicken broth
1 1/2 tablespoonsDark brown sugar
3 tablespoonsPeanut butter
2 tablespoonsFresh lime juice
1 1/2 tablespoonsLow-sodium soy sauce
1 cloveGarlic
1/4 teaspoonGround red pepper

Spicy Noodle Salad with Tofu and Peanut Dressing Preparation

1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.

2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.

3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; saute 5 minutes or until browned. Add tofu to noodle mixture.

4. Combine cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.

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Calories Per Serving: 404
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Spicy Noodle Salad with Tofu and Peanut Dressing Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
5 years, 9 months, 1 weeks, 5 days, 17 hours, 1 minutes ago

[I posted this recipe.]
7 years, 7 months, 13 hours, 35 minutes ago

Tags

  1. Main Dish
  2. Quick
  3. Low-fat
  4. Asian
  5. Vegetables
  6. Dinner
  7. Lunch
  8. Fall
  9. Spicy (Hot)

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