Asian Noodle Salad
This fun and playful dish can be made many different ways. It’s a great light lunch but can be paired with sides for a fulfilling dinner meal. Have fun trying to make some of the ingredients from scratch.
Servings Prep Time
4-6 people 30 minutes
Cook Time
0 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
0 minutes
Asian Noodle Salad
Asian Noodle Salad
This fun and playful dish can be made many different ways. It’s a great light lunch but can be paired with sides for a fulfilling dinner meal. Have fun trying to make some of the ingredients from scratch.
Servings Prep Time
4-6 people 30 minutes
Cook Time
0 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
0 minutes
Asian Noodle Salad
Ingredients
  • 2 medium carrots grated
  • 4 scallions chopped
  • 1 small red pepper cut into small strips
  • 3 cups snow peas string removed and cut into thirds
  • 1/3 cup cilantro chopped
  • 1 12 oz. package whole grain pasta
  • 1 15 oz can kidney beans drained and rinsed (optional)
Dressing:
  • 1/4 cup peanut butter
  • 1/3 cup tamari or soy sauce
  • 2 Tbl rice vinegar
  • 2 Tbl chili garlic sauce
  • 1 Tbl maple syrup
  • 1 Tbl minced ginger
Baked Tofu
  • 1 16 oz. container firm organic tofu drained
  • 1/4 cup tamari or soy sauce
  • 2 Tbl maple syrup
  • 2 Tbl ketchup
  • 1 Tbl rice vimegar
  • 1 dash hot sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
Instructions
  1. Boil pasta in a large pot of water until tender (al dente). Drain, reserving a little pasta water.
  2. While pasta is cooking, with a whisk, blend the peanut butter, tamari (or soy sauce), vinegar, chili garlic maple syrup, and ginger until smooth. Add a little pasta water if it’s too thick.
  3. Cook the snow peas in scant water for about 3-5 minutes. Add them to a large bowl with the other vegetables.
  4. Add cooked pasta, baked tofu and beans, if using, and pour dressing over. Toss well to coat.
Baked Tofu
  1. Cut the tofu in half crosswise and pressed for 20 minutes to remove some of the water
  2. Preheat oven to 375 degrees F. Lightly spray a non-stick baking sheet with oil.
  3. Slice tofu into 1″ cubes.
  4. In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.
  5. Gently stir tofu cubes into sauce. Cover and marinate for at least 10 minutes.
  6. Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.
Nutrition Facts
Asian Noodle Salad
Amount Per Serving
Calories 391 Calories from Fat 71
% Daily Value*
Total Fat 7.9g 12%
Saturated Fat 1.6g 8%
Cholesterol 0mg 0%
Sodium 641.1mg 27%
Total Carbohydrates 65.6g 22%
Dietary Fiber 5.4g 22%
Sugars 9.4g
Protein 15.2g 30%
Vitamin A 29%
Vitamin C 79%
Calcium 7%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com