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Ингредиенты
- 2 tsp minced lemongrass
- 2 tsp minced shallot
- 2 tsp minced garlic
- 1/2 Tbsp. chopped ginger
- 2 Tbsp. finely chopped jalapeno
- 2 Tbsp. minced cilantro
- 1/4 c. rice wine vinegar
- 1/4 c. soy sauce
- 2 Tbsp. fresh orange, juice
- 1/3 c. sesame oil
- 1 Tbsp. sugar
- 1 pch salt
- 1/4 tsp cracked pepper
- Â Â For the salad
- 4 c. cooked Shanghai noodles
- 2 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1Â 1/2 c. julienne mixed vegetables, carrots, peppers, mango, jicama, daikon, napa
- 1Â 1/4 c. tofu, cubes
- 1 x egg white
- Â Â peanut oil, for frying
Инструкции
- For the dressing:Combine all the ingredients for the dressing in a non-reactive bowl and mix well. Chill till ready to use. The dressing keeps in the fridge for up to 2 days.
- For the salad:Toss the noodles with the sesame oil and rice vinegar. Cover them and put them in the fridge till chilled.
- Dice the tofu and brush it with egg white. Drop it into the warm oil to fry till crispy, about 2 min. Drain on paper towels. Once the noodles are cold, add in the remaining ingredients and toss with sufficient vinaigrette. Serve in 4 serving bowls.
- Preparation time is 30 min.
- For the dressing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 243 | 69% |
| Total Fat 27.47g | 34% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1007mg | 42% |
| Potassium 409mg | 12% |
| Total Carbs 19.76g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.93g | 3% |
| Protein 9.28g | 15% |
