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	Recipes Browse by Product Browse by Type Sign In How to Order Product Guarantee Security Guarantee Shipping Information Privacy Policy Contact Us   Japanese Tofu and Edamame Salad with Soy Ginger Sauce 1 package Annie Chun's Organic Soy Ginger Noodles & Sauce 1 tbsp. sesame oil 1 cup prewashed spinach leaves 6 oz. pan-fried or backed tofu cut into 1 inch cubes 1/2 cup shelled edamame beans 1/2 small red onion, thinly sliced 1/2 cup apple, thinly sliced 1 cup bean sprouts Cook noodles as directed on package; rinse with cold water and drain well. Add sesame oil to keep noodles from sticking. Then add sauce packet, oil packet, and remaining ingredients except bean sprouts to noodles. Toss until all ingredients are well mixed. Garnish with bean sprouts. Serve chilled or at room temperature. Serves 3. Other Recipes Using: Japanese Soba Noodles with Soy Ginger Sauce - Organic Soba Noodle and Pear Salad Soba Noodle Salad w/ Mango and Soy Ginger Sauce More Recipes >>
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