Vietnamese Zucchini Noodle Salad

Introduction
Enjoy a light and refreshing Vietnamese-inspired noodle salad for today's warm lunch. This dish combines zesty flavors with wholesome ingredients, perfect for a quick and satisfying meal.
Ingredients
- 2 medium zucchinis
- 1 block of firm tofu, pressed and cubed
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Spiralize zucchinis to create noodle-like strands.
- In a bowl, whisk together soy sauce, rice vinegar, maple syrup, garlic, sesame oil, salt, and pepper to make the dressing.
- In a pan, sauté tofu cubes until golden brown.
- In a large bowl, combine zucchini noodles, bell pepper, carrot, mint, cilantro, and tofu.
- Drizzle the dressing over the salad and toss to coat evenly.
- Garnish with crushed peanuts before serving.
Indulge in the vibrant flavors of this vegan noodle salad, ideal for a nutritious and flavorful lunch option. Bon appétit!
Hiroshi
Nutritionfacts | Calories: 280, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 820mg, Total Carbohydrates: 22g, Dietary Fiber: 6g, Sugars: 10g, Protein: 20g |
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Preparation Time | 20 minutes |
Allergy Information | Contains peanuts and soy |