Recipes: Salads

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Japanese Tofu and Edamame Salad with Soy Ginger Sauce



  • 1 package Annie Chun’s Soy Ginger Noodles & Sauce
  • 1 Tbsp. sesame oil
  • 2 cups pre-washed spinach leaves
  • 6 oz. of pan-fried or baked tofu
  • 1 cup edamame beans, shelled
  • 1½ small red onion, thinly sliced
  • 1½ cup red or green apple, thinly sliced
  • 1 cup bean sprouts


  1. Cook noodles as directed. Rinse with cold water and drain well. Add oil to keep noodles from sticking.
  2. Add sauce packet, oil packet and remaining ingredients except bean sprouts to noodles.
  3. Toss until all ingredients are well mixed.
  4. Garnish with bean sprouts. Serve chilled or at room temperature.

Serves: 3
Nutritional information per serving: calories 393, fat 14g, protein 16g, carbohydrate 50g, dietary fiber 1g, cholesterol 0mg

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