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Entree
Asian
2 - 4 servings
45 minutes
5 minutes
8 ounces dried bean thread noodles
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
1 teaspoon chili sauce
1/2 teaspoon white pepper
4 1/2 ounces organic tofu - pressed and cut into matchsticks
1/2 red onion, thinly sliced
1 Japanese cucumber, cut into matchstick pieces
1 organic carrot, cut into matchstick pieces
1/2 cup unsalted roasted peanuts
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.
