- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 8 ounces Dried Bean Thread Noodles
Dressing
- 1/2 cup lemon juice - freshly squeezed
- 1/3 cup Cooking Oil
- 1/4 cup Sugar
- 3 tablespoons Ginger Root finely chopped
- 2 tablespoons Soy Sauce
- 4 teaspoons Sesame Oil
- 2 teaspoons Chopped Garlic finely chopped
- 1 teaspoon Chile Sauce
- 1/2 teaspoon White Pepper
- 4 1/2 ounces organic tofu - pressed presses and cut into matchsticks
- 1/2 Red onion thinly sliced
- 1 Japanese Cucumbers cut into matchstick pieces
- 1 Organic Carrots cut into matchstick pieces
- 1/2 cup Unsalted Roasted Peanuts
Directions
Soak the bean thread noodles in warm water to cover until softened, about 30 minutes, then drain. Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes. Drain and rinse with cold running water. Drain again. Cut the noodles in half.
Combine the dressing ingredients in a bowl.
Place the noodles, tofu, onion, cucumber, and carrot in a bowl; toss to combine. Add the dressing and toss to coat. Sprinkle with the peanuts and serve.
