This Noodle-Nut Salad is a hearty and colorful vegetarian main that balances textures and flavors beautifully. The dish combines soft, cooked noodles with golden-fried tofu cubes and tender zucchini slices for a satisfying bite. Crispy roasted peanuts add a delightful crunch, while halved cocktail tomatoes provide a burst of fresh acidity. Everything is bound together by a creamy, tangy dressing made from yogurt, lemon juice, and fresh herbs. It offers a unique twist on traditional pasta salads, making it perfect for a light summer dinner or a substantial side dish at a barbecue. The combination of warm noodles and cool dressing creates a complex flavor profile that is both comforting and refreshing. Ideal for weeknight meals when you want something nutritious yet indulgent, this salad can be served lukewarm or chilled, adapting to your preference. It’s a versatile recipe that highlights simple ingredients to create a memorable dining experience.
Noodle-Nut Salad
Description
This Noodle-Nut Salad is a hearty and colorful vegetarian main that balances textures and flavors beautifully. The dish combines soft, cooked noodles with golden-fried tofu cubes and tender zucchini slices for a satisfying bite. Crispy roasted peanuts add a delightful crunch, while halved cocktail tomatoes provide a burst of fresh acidity. Everything is bound together by a creamy, tangy dressing made from yogurt, lemon juice, and fresh herbs. It offers a unique twist on traditional pasta salads, making it perfect for a light summer dinner or a substantial side dish at a barbecue. The combination of warm noodles and cool dressing creates a complex flavor profile that is both comforting and refreshing. Ideal for weeknight meals when you want something nutritious yet indulgent, this salad can be served lukewarm or chilled, adapting to your preference. It's a versatile recipe that highlights simple ingredients to create a memorable dining experience.Directions
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Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain well and set aside to cool slightly.
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While the noodles cook, melt 1/2 tablespoon of butter in a large skillet over medium heat. Add the thinly sliced zucchini and fry until tender and light golden, about 5-7 minutes. Remove from heat and set aside.
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In the same skillet, melt 1 ounce of butter over medium-high heat. Add the unsalted peanuts and roast, stirring frequently, until fragrant and lightly toasted. Remove from heat and let cool.
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Place the tofu in a bowl of cold water and let it stand for 5 minutes to firm up. Drain thoroughly and pat dry with paper towels. Cut the tofu into small cubes.
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Melt the remaining 1 ounce of butter in the skillet over medium-high heat. Add the tofu cubes in a single layer and fry until golden brown on all sides, turning occasionally. Remove from heat.
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In a large mixing bowl, combine the cooked noodles, fried zucchini, roasted peanuts, and fried tofu cubes. Toss gently to combine.
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Wash the cocktail tomatoes and cut them in half. Gently fold the tomatoes into the noodle mixture, being careful not to crush them.
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In a small bowl, whisk together the yogurt, lemon juice, chopped herbs, salt, pepper, and sugar until smooth. Adjust seasoning to taste.
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Pour the yogurt dressing over the noodle mixture. Toss gently until all ingredients are evenly coated with the dressing.
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Serve the salad lukewarm or chilled, garnished with extra herbs if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1187.6kcal
- % Daily Value *
- Total Fat 99.2g153%
- Saturated Fat 34.2g172%
- Cholesterol 158.8mg53%
- Sodium 1622.7mg68%
- Total Carbohydrate 54.1g19%
- Dietary Fiber 11.0g44%
- Sugars 7.6g
- Protein 36.2g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
