Rice Noodle Salad

Rice Noodle Salad Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 370
Fat 12.6 g
Satfat 2.3 g
Monofat 4.7 g
Polyfat 4.5 g
Protein 13 g
Carbohydrate 55.3 g
Fiber 3.9 g
Cholesterol 60 mg
Iron 3.4 mg
Sodium 420 mg
Calcium 112 mg

Ingredients

8 ounces uncooked wide rice sticks (banh pho)
2 tablespoons plus 1 teaspoon sesame oil, divided
1/2 cup organic vegetable broth
6 tablespoons ketchup
2 tablespoons lime juice
2 tablespoons lower-sodium soy sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
8 ounces tempeh, cut into 1/2-inch cubes
6 garlic cloves, minced
2 shallots, thinly sliced
2 large eggs, lightly beaten
2 cups fresh bean sprouts
1 1/2 cups thinly sliced English cucumber
5 thinly sliced green onions
1 1/2 cups matchstick-cut carrots
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped unsalted, dry-roasted peanuts
12 lime wedges

Preparation

1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.

2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.

4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

Note:

Sally Swift,

August 2011
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