Quick Noodle Salad with Tofu and Vegetables

Serves 4
Time 16 min
Quick Noodle Salad with Tofu and Vegetables

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:

Dairy FreeDairy Free
VegetarianVegetarian

Ingredients

    1 package (8-ounce)pad Thai-style rice noodles
    1 cupmung bean sprouts
    4scallions, thinly sliced on diagonal
    1 package (8-ounce)baked tofu, cut into small cubes
    1 largecarrot, grated
    1/2 cupprepared peanut sauce
    1/2 cupchopped fresh cilantro
    1/4 cupchopped roasted and salted peanuts
    1 cupfried wonton strips, optional

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).

Nutritional Info

Serving Size

Calories

440

Total Fat

16g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

780mg

Total Carbohydrate

59g

Dietary Fiber

3g

Total Sugars

7g

Protein

14g

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.