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Rice Noodle Cannelloni stuffed with a Stir-Fry of Asian Vegetables Served with a Warm Soy Tomato Vinaigrette

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Recipe By Chef Jim Coleman

An improbable fusion? We think it’s worth a try.



For the Rice Noodle Cannelloni stuffed with a stir-fry of Asian vegetables:

  • 1 bag rice noodles
  • 1 pound bean sprouts
  • 1 package of tofu, cut into 4 pieces (strips)
  • 4 tablespoons scallions, chopped
  • 15 snow peas
  • 1 zucchini, julienne
  • 2 green or red bell peppers, julienne
  • 1 small onion, sliced thin
  • 2 tablespoons garlic, chopped fine
  • 1 teaspoon white pepper
  • 2 tablespoons oyster sauce
  • 3 tablespoons cilantro, chopped

For the Warm Soy and Tomato Vinaigrette:

  • 4 tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon honey
  • 3/4 cup soy sauce
  • 1 cup water
  • 2 cups extra virgin olive oil


    1. Open bag of rice noodles and unfold to form a “sheet.” Toss all ingredients together except the tofu. Spread the mixture out on top of the rice noodle sheet and line the strips of tofu on the rice noodles. Roll the rice noodles up to form a cylinder. Steam for 8 to 10 minutes.
    2. In a medium sauce pot bring the ingredients, except the oil, to a simmer and mix well. Let cool. Whisk in the oil and serve warm.
Photo by Flicker user kattebelletje / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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