Chinese Noodle Salad with Sesame Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Tangy Pickled Cucumber. 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 |
Directions:
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. 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. 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.
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