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Epicurious

Composed Asian Noodle Platter

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

  1. 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.

  2. 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).

  3. 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).
TagsNoodlePasta & NoodlesAsianBok ChoyLeafy GreensVegetableSpinachRed CabbageCabbageTofuMainDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsCookbooks
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