nutritional information

Per 1-CUP SERVING:

  • 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
Vegan

Fragrant Thai Cellophane Noodle Salad

Serves 4

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

June 1997

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