Spicy Noodle Salad with Tofu and Peanut Dressing

To make this dish vegetarian, use vegetable broth instead of chicken broth.

Yield: 4 servings (serving size: 2 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 28%
  • Fat: 12.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 4.9g
  • Protein: 18.3g
  • Carbohydrate: 58.4g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 306mg
  • Calcium: 83mg


  • 6 cups water
  • 1 1/2 cups (1-inch) diagonally cut asparagus (about 1/2 pound)
  • 1 cup snow peas, trimmed
  • 6 ounces rice noodles
  • 1 cup red bell pepper strips
  • 1 cup yellow bell pepper strips
  • 1 cup chopped green onions
  • 1 cup fresh bean sprouts
  • 2 teaspoons dark sesame oil
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup water
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons dark brown sugar
  • 3 tablespoons peanut butter
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 garlic clove
  • 1/4 teaspoon ground red pepper


  1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.
  2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes or until browned. Add tofu to noodle mixture.
  4. Combine 1/4 cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.
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