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Rice Noodle Salad with Vegetables and Tofu

Source of Recipe


Cooking Light-7/02






List of Ingredients



• 4 ounces rice sticks
  
• 1/4 cup chopped fresh mint
  
• 1/4 cup low-sodium soy sauce
  
• 3 tablespoons sugar
  
• 2 tablespoons chopped dry-roasted peanuts
  
• 6 tablespoons rice wine vinegar
  
• 2 serrano chilies, halved lengthwise, seeded, and thinly sliced
  
• 2 cloves garlic, minced
  
• 2 teaspoons dark sesame oil
  
• 2 cups yellow squash, halved lengthwise and thinly sliced (about 8 ounces)
  
• 2 cups thinly sliced red bell pepper rings
  
• 1 1/4 cups zucchini, halved lengthwise and thinly sliced (about 6 ounces)
  
• 3 cups sliced green cabbage
  
• 2 cups fresh bean sprouts
  
• 1/2 cup chopped green onions
  
• 12 ounces baked tofu, cubed
  






Instructions



1. Cook noodles according to package directions.
   
   
2. Combine mint and next 6 ingredients (mint through garlic). Combine half of mint mixture and rice noodles in a large bowl.
   
   
3. Heat oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini; saute 4 minutes. Add cabbage and remeining ingredients; saute 3 minutes. Arrange noodle mixture on a platter; top with the tofu mixture. Drizzle with remaining mint mixture.
   
   
4. Yield: 6 servings (serving size: 1 2/3 cups). 253 cal, 6.6g fat, 11.7g pro, 37.9g carb, 4.9g carb, 4.9g fiber, 0mg chol, 2.9mg iron, 540mg sod, 252mg calc.