Fragrant Thai Cellophane Noodle Salad

• 4 oz. cellophane noodles
• 1/4 lb. Chinese-style extra-firm tofu, cut into 1/4-inch wide matchsticks
• 4 scallions, trimmed and chopped
• 4 radishes, thinly sliced
• 1 medium cucumber, peeled and diced
• 2 oz. mung bean sprouts
• 2 tsp. minced gingerroot
• 1/4 cup low-sodium soy sauce
• 1 Tbs. peanut oil
• 2 tsp. dark brown sugar
• 1 tsp. toasted sesame oil
• Juice of 1 lime
• 2 to 3 Tbs. chopped cilantro

1. In large saucepan, bring 3 quarts of water to a boil.
2. Place noodles in boiling water and turn off heat.
3. Let noodles soak until al dente, stirring occasionally, about 4 to 5 minutes.
4. Drain and rinse under cold running water.
5. Meanwhile, in large mixing bowl, combine remaining ingredients and mix well.
6. Add noodles and toss.
7. Serve as a salad or side dish.

cellophane noodles, scallions, radishes, cucumber, mung bean sprouts, gingerroot, soy sauce, peanut oil, dark brown sugar, sesame oil, lime, cilantro

Taken from www.vegetariantimes.com/recipe/fragrant-thai-cellophane-noodle-salad/ (may not work)