Rice Noodle Salads

I have forgotten to take pictures of dinner the past two nights. This whole blogging gig is new to me, and I can't seem to remember to take pictures while I'm assembling meals, or of the finished product.

Neither Saturday or Monday's dinners were very photogenic, anyway. Chili? Well, I'm pretty sure you know what that looks like. And the Quinoa Red Lentil curry stew turned into a big pile of mush after being in the crockpot all day. For a recipe with a long list of spices (which I doubled), including fresh ginger slices, it was a pretty boring stew. Sigh.

Tonight's dinner has been a favorite for years. It is super quick, healthy, and very versatile. The kids like to eat the components separately- just tofu and rice noodles for the 4 year old, and tofu, rice noodles, broccoli, and edamame for the two year old. He also mixed some applesauce into his serving, but I wouldn't recommend that.

Cold Rice Noodle Bowls

Ingredients: (adjust portion of each ingredient to your liking. Like I said, very flexible recipe)

-Vermacelli Rice Noodles (I used Thai Kitchen brand)

-cut up veggies (tonight: red bell pepper, steamed broccoli, edamame, carrot, cucumber)

-Baked tofu, diced

-Newman's Own low-fat Sesame Ginger salad dressing

-chopped roasted peanuts

-minced fresh cilantro

Cook rice noodles according to direction. Cool. Place in shallow bowl. Top with vegetables and tofu. Add desired amount of salad dressing and top with peanuts and cilantro. Easy, peasy!

I do wish I'd gotten a picture of this one! It's a very refreshing and visually pleasing dinner. Enjoy!