vegan: asian noodles with tofu, peanut dressing

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Asian Noodles with Peanut Dressing

 

Recipe By :Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Tofu

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

NOODLES:

3 quarts water

8 ounces rice vermicelli

DRESSING:

6 tablespoons chunky peanut butter

1/4 cup low sodium soy sauce

2 tablespoons mirin (rice vinegar)

2 tablespoons water

2 teaspoons minced fresh ginger

SALAD:

1/4 pound extra-firm tofu (lowfat; preferably roasted) -- diced

4 whole scallions -- trimmed, chopped

1/4 cup diced roasted red bell peppers

1/2 cup slivered waterchestnuts

2 tablespoons chopped fresh cilantro

 

1. In a large saucepan, bring 3 quarts of water to a boil. Add the vermicelli

and cook over medium heat until it is al dente, about 5 minutes, stirring

occasionally. Drain in a colander and cool under cold running water.

 

2. In a medium mixing bowl, whisk the peanut butter, soy sauce, mirin, water and

ginger. Add the cooked noodles, tofu, scallions, roasted peppers, water

chestnuts and cilantro; blend.

 

3. Serve the noodles warm or refrigerate for later.

 

Roasted or baked tofu is available commercially.

 

Description:

" tofu "

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 379 Calories; 13g Fat (29.7% calories

from fat); 10g Protein; 58g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

777mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2

Fat.

 

NOTES : Rice vermicelli are thin white noodles with a mild rice flavor. They

cook up quickly and are great for salads and cold dishes.

 

Nutr. Assoc. : 0 0 26633 0 0 0 0 0 0 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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