Prep and Cook Time: about 35 minutes. Notes: Use crunchy lettuces like Sierra, a bronze-tinged iceberg cousin, and a red romaine like Ruben's Red--or a mix of iceberg and romaine.
Fill a 5- to 6-quart pan 3/4 full of water and bring to a boil over high heat. Cook pasta according to package directions; drain.
Meanwhile, in a large serving bowl, stir together vinegar, peanut oil, sesame oil, and chili oil.
Add hot noodles to bowl. Gently stir with oil mixture, then add tofu, lettuce, cilantro, and peanuts and toss lightly to coat. Season each serving to taste with soy sauce.
Note: Nutritional analysis is per serving.
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