Soba Noodle Salad With Vegetables and Tofu

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.

• Ready In: 15 mins
• Serves: 5

Ingredients

• Dressing

• 1⁄2 cup low sodium soy sauce
• 1⁄4 cup  packed brown sugar
• 1  tablespoon sesame seeds, toasted
• 2  tablespoons  orange juice
• 1  tablespoon  minced ginger
• 1  tablespoon rice vinegar
• 2  teaspoons  dark sesame oil
• 1  teaspoon  bottled minced garlic
• 1  teaspoon  chili paste with garlic

• Salad

• 4  cups  hot  cooked soba noodles (about 8 ounces uncooked buckwheat noodles) or 4  cups  whole wheat spaghetti
• 3  cups  very thinly sliced napa cabbage (Chinese)
• 2  cups fresh bean sprouts
• 1  cup  shredded carrot
• 1⁄2 cup  chopped fresh cilantro
• 1 (12 1/3ounce) package firm tofu, drained and cut into 1-inch cubes

Directions

1. To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
2. To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.