Fragrant Thai Cellophane Noodle Salad
The aromatic flavors of Thai cookinglime, fresh ginger and cilantroinfuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.
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The aromatic flavors of Thai cookinglime, fresh ginger and cilantroinfuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.
Ingredients
- 4 oz. cellophane noodles
- 1/4 lb. Chinese-style extra-firm tofu, cut into 1/4-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
- 1/4 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
Preparation
- 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.
- Meanwhile, in large mixing bowl, combine remaining ingredients and mix well. Add noodles and toss. Serve as a salad or side dish.
Nutrition Information
- Serving Size Serves 4
- Calories 218
- Carbohydrate Content 30 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 1233 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g