Lisa got tired of my experiments and just wanted to make a light, healthy asian-themed salad for dinner, and this one, featuring rice noodles, quick-stir-fried vegetables, and tofu was just what she wanted.  The vegetables are still nice and crisp when you place them on the platter, and the entire dish is incredibly refreshing.  The recipe comes from The Best of Cooking Light: Everyday Favorites.

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Lisa says:

Now this is what I’m talking about.

Chris says:

Have to admit, it’s delicious — but how could it not be? The dressing is pretty good too.

Lisa says:

Yeah, I love dishes like these; I could eat them every day.

Chris says:

You basically do, don’t you? This is just a stir-fry over noodles, really.

Lisa says:

Ha — yeah, you’re right! I knew I liked it for a reason.

Chris says:

You could add anything you want to this. Snap peas… carrots… yum!

Lisa says:

As long as it’s eventually added to my plate…

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Rice Noodle Salad with Vegetables and Tofu
4 oz rice sticks
1/4 cup chopped mint
1/4 cup low-sodium soy sauce
3 tbsp sugar
2 tbsp chopped dry-roasted peanuts
6 tbsp rice wine vinegar
2 serrano chiles, halved and thinly sliced
2 garlic cloves, minced
2 tsp sesame oil
1 large yellow squash, halved and thinly sliced
2 cups thinly sliced red/orange bell pepper rings
1 medium zucchini, halved and thinly sliced
3 cups sliced cabbage
2 cups fresh bean sprouts
1/2 cups chopped green onions
12 oz baked tofu, cubed

Cook noodles according to package directions and set aside.
Combine mint, soy sauce, sugar, peanuts, rice wine vinegar, chiles, and garlic cloves; mix thoroughly. Pour half of the mixture over noodles in a large bowl.
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini and saute for four minutes. Add the cabbage, bean sprouts, green onions, and tofu, and saute for an additional three minutes. Place the noodles on a platter, then top with the cabbage/veggie mixture.

6 Servings