Chef Nancy Eisman

Asian Noodle and Veggie Salad with Baked Tofu

Name: Asian Noodle and Veggie Salad with Baked Tofu
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pound whole wheat spaghetti; 1 cup soybeans (edamame). Use the shelled edamame; 1 package organic baked tofu, cut into matchsticks strips; 1 cup Organic Bell Peppers, chopped; 1 cup organic carrots, shredded; 1/3 cup organic green onions, chopped; 1/2 cup cilantro, chopped; 1 1/2 tablespoons toasted sesame seeds; Salt and fresh ground black pepper to taste; 1 head Napa Cabbage, cut julienne; 2 cups Chow Mein Noodles (optional); 1/2 cup canola oil; 1/3 cup sesame oil; 1 tablespoon seasoned rice wine vinegar (be sure to get the "seasoned" version); Salt and fresh ground black pepper to taste

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

2 - 4 servings

Prep Time

35 minutes

Cook Time

15 minutes

Ingredients

Salad

1 pound whole wheat spaghetti
1 cup soybeans (edamame). Use the shelled edamame
1 package organic baked tofu, cut into matchsticks strips
1 cup Organic Bell Peppers, chopped
1 cup organic carrots, shredded
1/3 cup organic green onions, chopped
1/2 cup cilantro, chopped
1 1/2 tablespoons toasted sesame seeds
Salt and fresh ground black pepper to taste
1 head Napa Cabbage, cut julienne
2 cups Chow Mein Noodles (optional)

Dressing

1/2 cup canola oil
1/3 cup sesame oil
1 tablespoon seasoned rice wine vinegar (be sure to get the "seasoned" version)
Salt and fresh ground black pepper to taste

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Directions

Blend all dressing ingredients together until mixture is emulsified, season if desired, and set aside.
Break dried spaghetti in half and cook according to package directions until al dente. Drain, then rinse with cold water and drain again.
Add a few tablespoons of dressing and toss to coat noodles and prevent sticking. Set aside to cool.
Clean napa cabbage, wash, slice into julienne strips, and set aside to add last.
Combine the baked tofu, edamame, bell pepper, green onions, and carrots in a large bowl.
Add the cold noodles and combine everything together with as much dressing as you like.
Add the cilantro, sesame seeds, and napa; combine again. Adjust seasonings to taste.
Sprinkle each portion with Chow Mein noodles before serving. ENJOY!

Recipe Note

This salad can be made one day in advance adding the cilantro, napa cabbage, and Chow Mein noodles just before serving.

Asian Noodle and Veggie Salad with Baked Tofu