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Cold Asian Rice Noodles Recipe

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Cold Asian Rice Noodles

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8 Perfect Earth Organic Rice Noodles
5 cups filtered water
Tofu Cubes:
8 or half a block firm organic tofu, cubed
2 tablespoons tamari
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon grated ginger
1 tablespoon sesame oil
Salad Mix:
3 rainbow carrots, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/3 head of green cabbage, sliced thin
1/4 head of purple cabbage, sliced thin
Dressing & Accompaniments:
Buddha Enlightened Sauce or Asian Dressing
Fresh cilantro, stems removed and chopped
Green onions, sliced
Chopped peanuts
Lime wedges


  1. Wash and prepare all the vegetables. Measure the water into a large saucepan, bring it to a boil, add a teaspoon of sesame oil and a pinch of salt then add the noodles and continue boiling on medium high for 6-8 minutes. After six minutes remove one noodle to check for doneness, during the last minute of cooking add the julienned rainbow carrots and blanch them for 30-60 seconds. Drain the noodles and carrots in a colander and transfer them to a large salad bowl, set aside to cool.
  2. Place the diced tofu in a medium mixing bowl, sprinkle it with the garlic and onion powder then drizzle on two tablespoons of tamari, mix well. Heat a large sauté pan to medium high, add one tablespoon of sesame oil and a teaspoon of fresh grated ginger. Transfer the tofu to the hot pan turning it occasionally for 4-6 minutes or until it begins to brown. Transfer the tofu to a bowl to cool and set aside.
  3. Heat an additional teaspoon of sesame oil in the pan, add the julienned bell peppers and cook stirring for 2-3 minutes until they begin to soften. Transfer the peppers into the salad bowl with the noodles and set aside.
  4. Note:
  5. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Side
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