Asian Noodle Salad


Veggie Pasta 02

I make this veggie pasta for today lunch. I think this is perfect for sunny day, when the day is very hot and you feel too lazy to cook, I suggest you make this pasta. You can just blanch all the vegetables along with pasta, or if you like a smoky taste for your bell pepper, you can sauté it for a few minutes. This pasta so light and fresh but enough to feel your hungry stomach.

Veggies Pasta 03Veggies Pasta


  • 1 bunch broccoli, cut into florets
  • 6 ounces spinach fettucine or whole wheat pasta
  • 1 red bell peppers, thinly sliced
  • 5 ounces firm tofu, sliced thinly
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped fresh cilantro

Asian Dressing

  • 1/3 cup soy sauce
  • 2-3 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoon olive oil
  • 1/2 teaspoon red-pepper flakes
  • 1 inch ginger, peeled and grated
  • 1 clove garlic, peeled and grated


  • Make a dressing by combining together all the dressing ingredients. Set aside
  • In a large pot of boiling salted water, cook fettuccine according to the package instructions. Add broccoli to the pot 2 minutes before pasta cook, cook until pasta is al dente and broccoli tender. Drain pasta and broccoli, and set aside.
  • Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon olive oil over moderate heat. Add the tofu and cook, stirring frequently, until browned, about 5 minutes. Add sliced garlic, and bell pepper, toss to combine and cook for another 2-3 minutes over high heat, until the peppers tender but still crunchy.
  • In a large bowl, combine together pasta, vegetables and tofu, drizzle with the dressing, toss to coat, sprinkle with sesame seeds, and chopped cilantro. Serve at room temperature or chilled.

Vegetables Noodles Top

2 thoughts on “Asian Noodle Salad

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