Description
This Cold Asian Noodle Salad packs irresistible flavors into a quick, healthy meal. With fresh veggies and tofu, it’s a delightful choice for lunch or dinner.
Ingredients
Scale
- 8 ounces extra firm tofu pressed and cubed
- 4 tablespoons soy sauce or coconut aminos, or lite tamari
- 1 teaspoon sesame oil
- 2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic
- 5 tablespoons soy sauce or coconut aminos, or lite tamari
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch
- 8 ounces lo mein noodles or spaghetti, plus a small amount of sesame oil for tossing
- 4 cups broccoli cut into small bite-sized florets
- 1 cup shelled edamame thawed if frozen
- 2 tablespoons neutral oil divided
- 3 garlic cloves minced
- ½ cup sliced green onions white and green parts separated, green parts sliced into 1-inch pieces
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu by whisking together soy sauce, sesame oil, and garlic-ginger paste in a bowl. Toss in cubed tofu and let it sit while preps continue.
- Prepare the stir fry sauce by whisking soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until smooth. Set aside.
- Cook the lo mein noodles according to package instructions in boiling water until al dente. Drain, rinse under cold water, and toss with sesame oil.
- Steam the broccoli in a skillet with ½ cup of water for 2-3 minutes until tender-crisp, then remove and set aside.
- In the same skillet, heat neutral oil and cook the marinated tofu, stirring for 3-4 minutes.
- Add remaining neutral oil, minced garlic, and both parts of the green onions, cooking for 1-2 minutes until fragrant.
- Reduce heat and combine stir fry sauce, noodles, broccoli, and shelled edamame. Cook for another 30-60 seconds until evenly coated with sauce.
- Transfer to a bowl or sheet pan to cool, then refrigerate for at least 1 hour until chilled.
- Before serving, toss noodles and add soy sauce or sesame oil if needed. Serve garnished with sesame seeds and additional sliced green onions.
Notes
For extra crunch, add some chopped peanuts or sesame seeds just before serving.
Feel free to substitute any favorite veggies in the salad.
This dish is perfect for meal prep, keeping well in the fridge for several days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg