This is simple, quick to make and delightful in hot weather. My whole family (kids aged 15, 11, 3 and husband) love it. A great weeknight dish for summer.
Chinese Noodle Salad with Sesame Dressing
Serve with Tangy Pickled Cucumber.
More From Cooking Light
- Calories: 351
- Fat: 10.7g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 3.8g
- Protein: 14.8g
- Carbohydrate: 55.5g
- Fiber: 10.2g
- Cholesterol: 0.0mg
- Iron: 7.3mg
- Sodium: 489mg
- Calcium: 338mg
- 1 (8-ounce) package uncooked dried Chinese-style flat noodles
- 1 cup sugar snap peas, trimmed
- 2 teaspoons peanut oil
- 1 cup cubed firm water-packed tofu (about 6 ounces)
- 1 cup cherry tomatoes, halved
- 1/2 cup drained, sliced water chestnuts
- 1/2 cup thinly sliced green onions
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 teaspoons chile paste with garlic
- 1/4 teaspoon kosher salt
- 1 tablespoon sesame seeds, toasted and divided
- 1. Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.
- 2. Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.
- 3. Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.
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