Composed Asian Noodle Platter Recipe

Name: Composed Asian Noodle Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

1
In a heatproof container, cover the noodles with very hot water.
2
Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain.
3
Rinse under cool water, then drain well again.
4
Cut the noodles in several directions to shorten (kitchen shears work well for this).
5
Meanwhile, combine the spinach, bok choy, and cabbage in a mixing bowl.
6
Spread on a large serving platter.
7
Combine the cooked noodles with 1/2 cup of the peanut sauce, the cilantro, and half of the scallions.
8
Toss together.
9
To arrange the salad, mound the noodle mixture in the center of the vegetables, leaving about 3 inches of the vegetables showing all around.
10
Arrange a neat pile of half of the tofu on one side of the vegetables, and the other half opposite.
11
Do the same with the pepper.
12
Scatter the remaining scallions over the top, followed by the optional peanuts.
13
Pass the salad around with salad tongs for grabbing the salad components.
14
Pass additional dressing for everyone to use as desired.
15
A light soup is a good introduction to this centerpiece salad.
16
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).
17
Calories: 228
18
Total Fat: 11g
19
Protein: 13g
20
Carbohydrates: 38g
21
Fiber: 4g
22
Sodium: 445mg

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Composed Asian Noodle Platter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Composed Asian Noodle Platter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions