Crisp Lettuces with Asian Noodles

Crisp Lettuces with Asian Noodles
Photo by Ngoc Minh Ngo

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network