House Foods Soba Noodle SaladThis is the perfect dish when you want to create lighter, Asian-inspired fare in the comfort of your own home!

Soba Noodle Salad with Tofu


1 House Foods Premium Tofu or Organic Tofu, Extra Firm, patted dry and cut into ½ inch strips
8 oz. soba noodles, uncooked
1 medium cucumber, cut into 1/8-inch-thick julienne strips
1 medium bell peppers, julienned


1/3 cup sushi rice vinegar
¼ cup lime juice
2 ½ tbsp. sesame oil
2 tbsp. soy sauce
3 tsp. sugar
2 tbsp. ginger, minced
2 tbsp. scallions, minced
2 tbsp. roasted sesame seeds


1. Cook noodles in a large pot following package directions
2. Drain noodles and rinse well under cold water. Set aside and refrigerate.
3. Spray oil on a non-stick pan and grill tofu. Set aside and refrigerate.
4. Whisk all ingredients for dressing.
5. Toss together noodles, cucumber, and red bell pepper.
6. Add tofu strips and mix well.

Serves 6.

*Recipe and image courtesy of House Foods.*

Veggie So Low MeinLoaded with heart-healthy veggies, this lo mein recipe serves 4 for a simple yet satisfying meal!

Veggie So Low Mein

Created by Lisa Lillien aka Hungry Girl


3 bags House Foods Traditional Shirataki Noodle Substitute
1/2 cube vegetable bouillon
1/4 cup reduced-sodium/light soy sauce
1 tbsp. cornstarch
1 tbsp. granulated white sugar
One 12-oz. bag frozen stir-fry vegetables
1 cup sliced mushrooms
1 cup thinly sliced zucchini
1 cup bean sprouts
1/2 cup chopped scallions
1/4 cup shredded carrots

Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.
To make the sauce, in a medium bowl, stir to dissolve bouillon in 1/2 cup hot water. Add soy sauce, cornstarch, and sugar, and stir until cornstarch dissolves.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add all ingredients except noodles and sauce. Cook and stir until all veggies are hot, 5 – 7 minutes. Add sauce and cook and stir until thickened, about 3 – 4 minutes.
Serves 4.

*Recipe and image courtesy of House Foods.*