Fragrant Thai Cellophane Noodle Salad Recipe
Servings: 4
Ingredients
- 4 ounce cellophane noodles
- 1/4 lb Chinese-style extra-hard tofu cut into 1/4-inch wide match sticks
- 4 x scallions, trimmed and minced
- 4 x radishes, thinly sliced
- 1 med cucumber, peeled and diced
- 2 ounce mung bean sprouts
- 2 tsp chopped gingerroot
- 1/4 c. low-sodium soy sauce
- 1 Tbsp. peanut oil
- 2 tsp dark brown sugar
- 1 tsp toasted sesame oil
- 1 x lime, Juice of
- 2 Tbsp. minced cilantro, up to 3
Directions
- Makes 4 servings. VEGAN
- The aromatic flavors of Thai cooking- lime, fresh ginger and cilantro-infuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.
- In large saucepan, bring 3 qts of water to a boil. Place noodles in boiling water and turn off heat. Let noodles soak till al dente, stirring occasionally, about 4 to 5 min. Drain and rinse under cool running water.
- Meanwhile, in large mixing bowl, combine remaining ingredients and mix well.
- Add in noodles and toss. Serve as a salad or possibly side dish.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.01g | 0% |
