Cold Asian Rice Noodles

Ingredients:

Directions:

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 [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
6. *[url=http://www.findinghealthfulness.com]www.findinghealthfulness.com[/url]