Composed Asian Noodle Platter

Name: Composed Asian Noodle Platter
Yield: 4 servings
Ingredients: 4 ounces Asian rice vermicelli or bean thread noodles; 3 to 4 ounces baby spinach, long stems removed if desired; 3 stalks bok choy, with leaves, thinly sliced; 1 cup thinly shredded red cabbage; 3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed; 1/4 cup minced fresh cilantro; 3 to 4 scallions, green parts only, thinly sliced; One 8-ounce package White Wave Thai baked tofu, cut into thin strips; 1 red bell pepper, cut into short, narrow strips; 1/4 cup peanut halves, optional

January 24, 2012

This colorful mélange of flavors and textures is easy enough for a weeknight meal, yet gorgeous enough to impress guests.

Recipe information

Yield
4 servings

Ingredients

4 ounces Asian rice vermicelli or bean thread noodles

3 to 4 ounces baby spinach, long stems removed if desired

3 stalks bok choy, with leaves, thinly sliced

1 cup thinly shredded red cabbage

3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed

1/4 cup minced fresh cilantro

3 to 4 scallions, green parts only, thinly sliced

One 8-ounce package White Wave Thai baked tofu, cut into thin strips

1 red bell pepper, cut into short, narrow strips

1/4 cup peanut halves, optional

Preparation

Step 1
In a heatproof container, cover the noodles with very hot water. Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain. Rinse under cool water, then drain well again. Cut the noodles in several directions to shorten (kitchen shears work well for this).
Step 2
Meanwhile, combine the spinach, bok choy, and cabbage in a mixing bowl. Spread on a large serving platter.
Step 3
Combine the cooked noodles with 1/2 cup of the peanut sauce, the cilantro, and half of the scallions. Toss together.
Step 4
To arrange the salad, mound the noodle mixture in the center of the vegetables, leaving about 3 inches of the vegetables showing all around. Arrange a neat pile of half of the tofu on one side of the vegetables, and the other half opposite. Do the same with the pepper. Scatter the remaining scallions over the top, followed by the optional peanuts.
Step 5
Pass the salad around with salad tongs for grabbing the salad components. Pass additional dressing for everyone to use as desired.
menu suggestions
Step 6
A light soup is a good introduction to this centerpiece salad. Fresh Tomato-Coconut Soup (page 39) is a nice summer selection, and for cooler weather, try Miso Soup with Sweet Potatoes and Watercress (page 36).
nutrition information
Step 7
Calories: 228
Step 8
Total Fat: 11g
Step 9
Protein: 13g
Step 10
Carbohydrates: 38g
Step 11
Fiber: 4g
Step 12
Sodium: 445mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsNoodle Pasta & Noodles Asian Bok Choy Leafy Greens Vegetable Spinach Red Cabbage Cabbage Tofu Main Dinner Dairy Free Vegan Vegetarian Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

menu suggestions

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes