posted by Terrytx 07-15-102 9:03 AM
* Exported from MasterCook *
Rice Noodle Salad with Vegetables and Tofu
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Cook noodles according to package directions.
Combine mint and next 6 ingredients (mint through garlic). Combine half of mint mixture and rice noodles in a large bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini; saute 4 minutes. Add cabbage and remaining ingredients; saute 3 minutes. Arrange noodle mixture on a platter; top
with the tofu mixture. Drizzle with remaining mint mixture.
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.
Source: Cooking Light-7/02