Recipe:
Quick Noodle Salad with Tofu and Vegetables
4 5
Quick Noodle Salad with Tofu and Vegetables
Serves 4
Assemble this flavorful and filling salad in a flash.
Ingredients
Salt
1 (8-ounce) package pad Thai-style rice noodles or whole wheat linguine
1 cup mung bean sprouts
1/2 cup chopped green onions
1 (8-ounce) package baked tofu, cut into small cubes
1 large carrot, grated
1/2 cup prepared peanut sauce or Asian salad dressing
1/4 cup chopped cilantro
1/4 cup chopped roasted and salted peanuts
Method
Bring a large pot of salted water to a boil; add noodles and cook until tender. Drain and rinse in cold water; drain again and transfer to a large bowl.
Add sprouts, green onions, tofu, carrots and dressing and toss to coat. Transfer to bowls and serve garnished with cilantro and peanuts.
Nutrition
Per serving: 440 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 780mg sodium, 59g total carbohydrate (3g dietary fiber, 7g sugar), 14g protein
http://wholefoodsmarket.com/recipes/2208
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. See our Terms of Service.
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