Randy Mayor; Melanie J. Clarke
Yield
5 servings (serving size: 2 cups)

This Asian noodle salad is packed wtih vegetables and tofu and tossed with a spicy dressing, making it a protein-filled vegetarian one-dish meal.

How to Make It

Step 1

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.

Step 2

To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

Ratings & Reviews

always good

tara31
July 15, 2015
Been making this one since it first appeared in the magazine, and it's always good and really refreshing on a hot summer night.  Use whatever Asian vegetables you have--I often throw in snow peas, or steamed broccoli, red bell pepper, cucumber.  Sometimes I used Wildwood baked and marinated tofu instead of the usual tofu as well, sometimes shrimp.  This is always good.

MaddieClaire's Review

chef4myboys
March 28, 2014
N/A

portland's Review

amiec10
March 13, 2014
nice and easy. the dressing is flavorful and strong enough to season both the boiled noodles and the tofu. rounded off with the vegetables for texture, this is a good recipe.

greyout's Review

mchalenb
January 13, 2013
N/A

chef4myboys's Review

ElizaThorn
December 15, 2012
N/A

Jenlhebert's Review

MaddieClaire
October 31, 2012
N/A

Elsa94123's Review

ELJaves
March 03, 2012
N/A

Divacolbert's Review

Cookingismyhigh
January 23, 2012
my husband and I loved this salad - I didn't have time to press the extra-firm tofu I had, but I did marinate as another suggested. added green pepper and green onions because I had them on hand, and left out the bean sprouts because I didn't have them. will definitely make again!

tara31's Review

greyout
September 10, 2011
I used a coleslaw mix and whole wheat soba noodles. Served with Seared Scallops with Citrus Ginger Sauce and Sesame-Ginger Glazed Asparagus. Excellent!

mchalenb's Review

Elsa94123
March 31, 2011
I would use less soy sauce, but otherwise it's tasty.