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Fragrant Thai Cellophane Noodle Salad

The aromatic flavors of Thai cooking—lime, fresh ginger and cilantro—infuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.

Ingredients: 

Ingredients: 

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4 oz. cellophane noodles
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¼ lb. Chinese-style extra-firm tofu, cut into ¼-inch wide matchsticks
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4 scallions, trimmed and chopped
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4 radishes, thinly sliced
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1 medium cucumber, peeled and diced
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2 oz. mung bean sprouts
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2 tsp. minced gingerroot
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¼ cup low-sodium soy sauce
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1 Tbs. peanut oil
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2 tsp. dark brown sugar
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1 tsp. toasted sesame oil
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2 to 3 Tbs. chopped cilantro

Instructions: 

  1. In large saucepan, bring 3 quarts of water to a boil. Place noodles in boiling water and turn off heat. Let noodles soak until al dente, stirring occasionally, about 4 to 5 minutes. Drain and rinse under cold running water.
  2. Meanwhile, in large mixing bowl, combine remaining ingredients and mix well. Add noodles and toss. Serve as a salad or side dish.

Nutrition Information: 

Calories: 
218
Protein: 
10 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
30 g
Cholesterol: 
0 mg
Sodium: 
1233 mg
Fiber: 
2 g
Sugar: 
0 g
Yield: 
Serves 4

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