Soba Noodle Salad With Vegetables and Tofu

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 5

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.

Ingredients:

1/2 cup low sodium soy sauce

1/4 cup packed brown sugar

1 tablespoon sesame seeds, toasted

2 tablespoons orange juice

1 tablespoon minced ginger

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 teaspoon bottled minced garlic

1 teaspoon chili paste with garlic

4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles) or 4 cups whole wheat spaghetti

3 cups very thinly sliced napa cabbage (chinese)

2 cups fresh bean sprouts

1 cup shredded carrot

1/2 cup chopped fresh cilantro

1 (12 1/3 ounce) package firm tofu, drained and cut into 1-inch cubes

Directions:

1. To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
2. To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

By RecipeOfHealth.com