The contrast in flavor and texture in this delicious salad, which combines crunchy veggies, a creamy and spicy peanut sauce, and plenty of protein, is wonderful. Enjoy this salad as a main course, on its own or served on a bed of greens, or as a flavorful side dish.
12 oz. very thin spaghetti or soba noodles
1 cup shredded carrot
4 green onions, sliced thin
1 red bell pepper cut into thin strips
1 yellow pepper cut into thin strips
3 Tbsp. toasted sesame seeds
10 oz. extra firm tofu, cubed (optional)
½ cup peanut butter
2 Tbsp. light soy sauce
2 Tbsp. Hoisin Sauce
1/3 cup warm water
2 tsp chopped garlic
2 tsp chopped ginger
2 Tbsp. seasoned rice vinegar
2 tsp sesame oil
1 tsp crushed red pepper flakes
1. Puree all dressing ingredients in a blender until smooth, about 2 minutes. Set aside.
2. Cook noodles until tender, drain, rinse under cold water
3. Mix noodles, vegetables, and dressing. Serve immediately (Note: If made ahead, toss with dressing just before serving).
Serves: 4, as an entrée
Serving Size: 2 cups
Calories per serving: 460
Calorie equivalent: 3 Protein, 3 Carbohydrate, 1 Fat, 1 Vegetable
Recipe courtesy California Health and Longevity Institute.