Asian Noodle Platter with Crisp Veggies and Peanut Sauce
This colorful mélange of flavors and textures is easy enough for a weeknight meal, yet gorgeous enough to impress guests.
- 4 ounces Asian rice vermicelli or bean-thread noodles
- Coconut-Peanut Sauce or Salad Dressing, about 3/4 cup, or as desired
- 3 to 4 ounces baby spinach, rinsed, long stems removed if desired
- 3 stalks bok choy, with greens, thinly sliced
- 1 cup thinly shredded red cabbage
- 1/4 cup minced cilantro
- 3 to 4 scallions, thinly sliced
- One 8-ounce package baked tofu, cut into thin strips
- 1 red bell pepper, cut into short, narrow strips
- 1/4 cup peanut halves, optional
In a heatproof container, cover the noodles with very hot water. Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain. Rinse under cool water, then drain well again. Cut the noodles in several directions to shorten (kitchen shears work well for this).
Prepare the dressing and set aside until needed.
Meanwhile, combine the spinach, bok choy, and cabbage in a mixing bowl and spread on a large serving platter.
Combine the cooked noodles with 1/2 cup of the peanut sauce, cilantro, and half of the scallions. Toss together.
To arrange the salad, mound the noodle mixture onto the center of the greens, leaving about 3 inches of the greens showing all around. Arrange a neat pile of half of the tofu on one side of the greens, and the other half opposite. Do the same with the peppers. Scatter the remaining scallions over the top, followed by the optional peanut halves.
To serve, use salad tongs to grab each of the elements of the salad, and arrange on individual plates. Pass around additional dressing for everyone to use as desired.