Cool Asian Noodles With Tofu, Cashews, and Sesame Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Quick and good! Ingredients:
5 ounces spaghetti |
1 carrot (shredded) |
1 cucumber (kirby, cut into 1/4 inch pieces) |
4 ounces firm tofu (cut into cubes) |
1/4 cup cashews (chopped, roasted) |
1 tablespoon canola oil |
1 tablespoon lime juice (fresh) |
2 teaspoons sesame oil (toasted) |
1/2 teaspoon salt (kosher) |
Directions:
1. cook spaghetti according to the package directions: drain and run under cold water to cool. Toss with 1 shredded carrot, 1 cucumber , tofu, cashews, canola oil, fresh lime juice, kosher salt and toasted sesame oil.
2. Divide the salad between 2 containers and refrigerate for up to 1 day in advance.
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