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Soba Noodle Salad With Vegetables And Tofu

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Submitted by happyzhangbo

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

YIELD

5 servings

PREP

15 min

COOK

0 min

READY

18 min

Ingredients

For the dressing
¼ 59
1 15
TABLESPOON ML SESAME SEEDS
toasted
2 3E+1
TABLESPOONS ML ORANGE JUICE
1 15
TABLESPOON ML GINGER
minced, fresh
1 15
TABLESPOON ML RICE VINEGAR
2 1E+1
TEASPOONS ML SESAME OIL
dark
1 5
TEASPOON ML GARLIC
minced
1 5
TEASPOON ML THAI CHILI PASTE
with garlic *
For the salad
4 946
CUPS ML SOBA NOODLES
hot cooked, or whole wheat spaghetti *
3 7.1E+2
CUPS ML NAPA (CHINESE) CABBAGE
very thinly sliced
2 473
CUPS ML MUNG BEAN SPROUTS
fresh
1 237
CUP ML CARROTS
shredded
½ 118
CUP ML CILANTRO
chopped fresh
12.3 355.5
OUNCES ML/G TOFU
firm, drained and cut into 1-inch cubes

Directions

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.

To prepare salad, combine noodles and remaining ingredients in a large bowl.

Drizzle with dressing, tossing well to coat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 133 48% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 883mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 91% Vitamin C 14%
Calcium 31% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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