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Crisp Lettuces with Asian Noodles





Yields
Makes 4 servings

Prep and Cook Time: about 35 minutes. Notes: Use crunchy lettuces like Sierra, a bronze-tinged iceberg cousin, and a red romaine like Ruben's Red--or a mix of iceberg and romaine.

Crisp Lettuces with Asian Noodles




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

Step 2
2

Meanwhile, in a large serving bowl, stir together vinegar, peanut oil, sesame oil, and chili oil.

Step 3
3

Add hot noodles to bowl. Gently stir with oil mixture, then add tofu, lettuce, cilantro, and peanuts and toss lightly to coat. Season each serving to taste with soy sauce.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 646Calories from Fat 50
% Daily Value *
Total Fat 36g56%

Saturated Fat 5g25%
Cholesterol 0.0mg0%
Sodium 623mg26%
Total Carbohydrate 56g19%

Dietary Fiber 6.7g27%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.