I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. —Laureen Pittman, Riverside, California
THIS SIDE DISH is compatible with any meat entree you serve.
One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. —Norma Poole
We love when opposites attract. A sweet and sour gingery dressing goes hand in hand with soft Soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity...substitute broccoli for the asparagus or add carrots and mushrooms.
—Christine Sherrill of Herndon, Virginia
With a coating to tongue-tingling sauce an topping of crunchy sesame seeds, broccoli makes a fancy but fuss-free side dish. This vegetable is so nutritious that it's great to have a special way to serve it.
—Doris Heath, Bryson City, North Carolina
This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York
I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. —Lori Stefanishion, Drumheller, Alberta