Note: I was sent coupons from Nasoya in order to write this post. Opinions are mine alone.
Despite working from home for nearly a year now, I feel like I have less time to cook! I have a feeling I’m not alone, so I wanted to share a healthy, quick, and comforting recipe for a yummy Crunchy Noodle Salad that you can get on the dinner table in ~40 minutes.
This Crunchy Noodle Salad is made with glass noodles, sugar snap peas, shredded carrots, bell peppers, and crispy tofu tossed in a yummy peanut dressing, and can be served at room temperature or cold, so it makes for a great dinner-plus-leftovers option.
Don’t let the whole vegetarian/vegan/gluten-free part of this recipe throw you, it will fill you up! I this recipe uses Nasoya’s Organic Super Firm Tofu that delivers 15g of protein per serving to keep you full. Nasoya’s Organic Super Firm Tofu is also pre-pressed and drained so it’s perfect for quick dinners. Plus Nasoya’s Organic Super Firm Tofu is non-GMO project verified, USDA organic, cholesterol free, gluten free, and made with no preservatives. Nasoya is widely available in most grocery stores; I stopped into my local Shop Rite (it’s also available locally in Philly at Walmart Supercenters, Giant and Giant Heirloom Markets, The Fresh Grocer, and Wegmans), plus you can use their store locator to find which local grocers near you carry it.
Ingredients (serves 4):
- 6 oz glass noodles
- 8 oz sugar snap peas
- 1 package Nasoya Organic Super Firm Tofu, cubed
- 3 tablespoons cornstarch
- 1/2 cup carrots, shredded
- 1 red bell peppers, thinly sliced
- 2 scallions, sliced
- 1/2 cup plus 1 tablespoon vegetable oil, divided
- 2 tablespoons rice wine vinegar
- 1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
- 1 1/2 tablespoons toasted sesame oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup smooth peanut butter
- 1 tablespoon roasted white sesame seeds, plus more for garnish
