I decided to play chef tonight and make a cold noodle salad. I had seen a similar recipe earlier in the week, and wanted to try and duplicate it. I do not think it is exactly like the one I saw, but it turned out pretty good! Here it is for you to try:
Asian Noodle Salad
2 tbsp. peanut oil
3/4 of a 1 lb.-bag/box of whole grain pasta (I used Trader Joe’s Multigrain Pasta Spaghetti with Flax.)
8 – 10 oz. firm tofu (I used Trader Joe’s Organic Baked Tofu – Teriyaki Flavor. You can also substitute a meat of your choice.)
1 1/2 cups shredded carrots
1/2 of large cucumber, cut into matchsticks
1-2 scallions, chopped
3 tbsp. seasoned rice vinegar
4 – 5 oz. asian-inspired dressing (I used Wild Thymes Toasted Sesame Wasabi Vinaigrette.)
Boil water for noodles and cook for length of time package suggests. While noodles are boiling, warm peanut oil in pan and sautée the tofu. When tofu is golden brown, remove from burner and let cool. When boiled through, drain noodles and rinse with cold water.
Combine noodles, rice vinegar, cucumber, carrots and scallions in large bowl and toss until covered. Add tofu and dressing and, again, toss until covered. Now, eat up!