Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0
Asian Noodle Salad Recipe
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 7%
CARBS 22G46% OF CAL
2G FIBER6G SUGAR14G OTHER
FAT 10G49% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles tossed with crispy tofu, shredded vegetables, cilantro, and a sesame-ginger dressing. Light, fresh, and makes excellent workday lunches.
mainsaladbowltofudairy freegluten freevegan
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Nutrition & ingredients
Ingredients
serves 8- 4 ounces vermicelli rice noodles
- 4 cups shredded cabbage (purple, green, napa, or a mix)
- 4 cups chopped veggies (snow peas, bell pepper, edamame, bok choy, shredded carrots)
- 4 scallions, sliced at a diagonal
- ⅛-¼ cup finely sliced red onion
- 1 bunch cilantro (chopped)
- optional: 12-16 ounces crispy tofu, or leftover rotisserie chicken
- ¼ cup olive oil
- 2 tablespoons toasted sesame oil
- ⅓ cup rice wine vinegar
- 2 tablespoons maple syrup (or honey)
- 2 teaspoons soy sauce or gluten-free liquid aminos
- 1 teaspoon ginger, grated (or ginger paste)
- 1 teaspoon salt, more to taste
- 1 teaspoon Sriracha (optional, more to taste)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 7%
CARBS 22G46% OF CAL
2G FIBER6G SUGAR14G OTHER
FAT 10G49% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 498mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 44mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.