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Ingredients Jump to Instructions ↓

  1. For the salad:

  2. 8 oz egg noodles

  3. 1 English (hothouse) cucumber , thinly sliced

  4. 1 red bell pepper , seeded and sliced

  5. 1 cup fresh bean sprouts , rinsed

  6. 3 tablespoons sliced scallions

  7. 2 tablespoons sesame seeds , toasted

  8. 3 tablespoons vegetable oil

  9. 6 1/2 oz firm tofu , cut into 1- inch cubes

  10. For the dressing:

  11. 2 cloves garlic

  12. 1 piece fresh ginger , 1-inch long, peeled

  13. 6 tablespoons crunchy peanut butter

  14. 1 tablespoon Asian sesame oil

  15. 3 tablespoons rice wine

  16. 1 tablespoon worcestershire sauce

  17. 3 teaspoons palm sugar or brown sugar

  18. 5 tablespoons chicken stock

Instructions Jump to Ingredients ↑

  1. Cook noodles as directed on package. Drain and allow to cool.

  2. In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.

  3. In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.

  4. Add tofu and noodles to the bowl. Add dressing and toss until well combined.

  5. To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.

  6. Cover salad and refrigerate for 30 minutes.

  7. To serve, divide chilled salad among individual plates.

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