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Tofu and Noodle Salad

Dressing:
1 clove garlic, minced
2 teaspoons fresh ginger, minced
2 green onions minced
1 stalk lemon grass, trimmed and minced
5 tablespoons fresh lime juice
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon Thai chili paste
Salt and freshly ground pepper to taste

Salad:
6 ounces Chinese wheat noodles
1 teaspoon salt
1 teaspoon sesame oil
1 cup chopped tofu
2 cups fresh bean sprouts
2 cups shredded Napa cabbage (or green cabbage)
2 carrots, cut into julienne
1 cucumber, peeled, halved, and sliced thin
1/4 cup chopped fresh cilantro

1. For dressing: Whisk all the ingredients together until well blended. Chill while preparing salad.
2. For the salad: Cook the noodles in boiling water until they are soft. Drain and rinse with cold water. Drain well. Place the noodles in a salad bowl and toss with the sesame oil. Add the remaining ingredients and toss with the dressing. Serve immediately.

Makes 4 servings.

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