Crisp Lettuces with Asian Noodles

Crisp Lettuces with Asian Noodles
Photo by Ngoc Minh Ngo

Ingredients

  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon Asian (toasted) sesame oil
  • 1 cup lightly packed cilantro leaves, rinsed
  • Soy sauce
  • 1 tablespoon Asian (toasted) sesame oil
  • 3 tablespoons seasoned rice vinegar
  • 8 ounces capellini or angel hair pasta, broken into about 2-inch lengths
  • + 13 more ingredients
    • 2 tablespoons peanut oil
    • 1 tablespoon Asian chili oil
    • 1 cup chopped salted roasted peanuts
    • 1 cup lightly packed cilantro leaves, rinsed
    • 1 cup chopped salted roasted peanuts
    • 1 8-ounce package savory baked tofu such as five-spice-flavor, cut into 1/2-inch cubes
    • 1 tablespoon Asian chili oil
    • 8 ounces crisp lettuces, cut crosswise in 1/4-inch-wide strips
    • 2 tablespoons peanut oil
    • 8 ounces crisp lettuces, cut crosswise in 1/4-inch-wide strips
    • 1 8-ounce package savory baked tofu such as five-spice-flavor, cut into 1/2-inch cubes
    • Soy sauce
    • 8 ounces capellini or angel hair pasta, broken into about 2-inch lengths

1. Fill a 5- to 6-quart pan 3/4 full of water and bring to a boil over high heat. Cook pasta according to package directions; drain. 2. Meanwhile, in a large serving bowl, stir together vinegar, peanut oil, sesame oil, and chili oil. 3. Add hot noodles to bowl. Gently stir with oil mixture, then ...

View full recipe at My Recipes

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