Noodles with Carrots, Spinach and Cabbage
Noodles mixed with strands of carrot, cabbage, nutrient-packed spinach and crispy tofu in a delicious way, creating a refreshing Asian-inspired noodle salad that delights the senses with a burst of colors and flavors.
Equipment
- 1 baking dish
- 1 pot large
- 1 medium bowl
- 1 small bowl
- 1 large serving bowl
Ingredients
Salad
- 1 lb tofu firm, drained and pressed
- 1 lb noodles linguini
- 4 cups spinach baby
- 4 carrots peeled into ribbons
- 1/2 cabbage red or green, medium, thinly sliced
- 3 scallions cut into 1/2 inch pieces - mostly green
Dressing
- 1/4 cup vegetable oil
- 1/4 cup sesame seed oil toasted (optional- but adds great flavor (Substitute more oil if not available)
- 4 tbsp reduced sodium soy sauce or Tamari
- 2 tbsp rice wine vinegar
- 2 tsp maple syrup
- 2 tbsp mustard prepared
- 1 tbsp ginger fresh - finely chopped
Instructions
- Prepare the dressing and use 1/2 for marinating the tofu and the remainder for dressing the salad.
- After pressing the tofu for 20-30 minutes, cube and toss the tofu in 1/2 the dressing . Marinate for 2 hours +.
- Drain the tofu and bake at 400 degrees F for 20 -30 minutes until brown, stirring occasionally.
- While the tofu is baking, cook the noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
- Add spinach, cabbage, carrots, cooked tofu, scallions to the noodles and toss.
- Pour the remainder of the saved dressing over the noodle salad and toss to combine until well coated. Enjoy!
- Noodle salad will taste best if it sits in the refrigerator after dressing for a few hours or overnight.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Noodles with Carrots, Spinach and Cabbage
Amount per Serving
Calories
362.8
% Daily Value*
Fat
10.5
g
13
%
Saturated Fat
1.5
g
8
%
Sodium
379.1
mg
16
%
Potassium
458.1
mg
10
%
Carbohydrates
52.7
g
18
%
Fiber
5.2
g
19
%
Sugar
6.3
g
Protein
14.9
g
30
%
Vitamin A
6605
µg
734
%
Vitamin C
27.7
mg
31
%
Vitamin K
130
µg
108
%
Calcium
140.7
mg
11
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!