Chinese Noodle Salad with Sesame Dressing

Ingredients

• 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

Preparation

1. 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. 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. 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.