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Ingredientes
- 8 ounce egg noodles
- 1 x English (hothouse) cucumber thinly sliced
- 1 x red bell pepper seeded and sliced
- 1 c. fresh bean sprouts rinsed
- 3 Tbsp. sliced scallions (shallots/green onions)
- 2 Tbsp. sesame seeds toasted
- 3 Tbsp. vegetable oil
- 6 1/2 ounce hard tofu cut into 1" cubes
- 2 x garlic cloves
- 1 piece fresh ginger - (1" long) peeled
- 6 Tbsp. crunchy peanut butter
- 1 Tbsp. Asian sesame oil
- 3 Tbsp. rice wine
- 1 Tbsp. Worcestershire sauce
- 3 tsp palm sugar">sugar or possibly brown sugar">sugar
- 5 Tbsp. chicken stock
Direcciones
- Cook noodles as directed on package. Drain and allow to cold.
- In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.
- In wok or possibly frying pan over medium-high heat, hot oil. Add in tofu and cook, stirring constantly, till golden brown, 3 to 4 min. Drain on paper towels and allow to cold.
- Add in tofu and noodles to bowl. Add in dressing and toss till well combined.
- To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
- Cover salad and chill for 30 min.
- To serve, divide chilled salad among individual plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 582 | |
| Calories from Fat 270 | 46% |
| Total Fat 31.39g | 39% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.3g | |
| Cholesterol 48mg | 16% |
| Sodium 220mg | 9% |
| Potassium 600mg | 17% |
| Total Carbs 56.76g | 15% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.71g | 6% |
| Protein 18.81g | 30% |
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