Southeast Asian Peanut Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from Vegetarian Times. Ingredients:
1 lb thin whole wheat spaghetti |
2/3 cup low sodium soy sauce |
3 tablespoons hot water |
2 tablespoons honey |
4 tablespoons creamy peanut butter |
1/2 teaspoon chili sauce (i use sriracha hot chili sauce) |
2 teaspoons sesame oil |
3 garlic cloves, minced |
1 tablespoon fresh ginger, minced |
4 cups snow peas, trimmed and halved |
1 lb seasoned baked tofu (i used my asian style savory baked tofu) |
1/3 cup cilantro, chopped |
1/3 cup dry roasted peanuts, chopped |
lime wedge, to garnish |
Directions:
1. Whisk together tamari, hot water, honey, peanut butter and chili sauce.
2. Cook noodles according to package directions in boiling salted water.
3. Heat sesame oil in a large skillet over medium high heat.
4. Add garlic and ginger and stir-fry for about 30 seconds, until fragrant.
5. Add snow peas and stir-fry another 3 minutes.
6. *The original recipe has the baked tofu added here. (Because I used my baked tofu recipe, the tofu was already hot, so I waited because I did not want the cubes to loose their shape).
7. If using store bough baked tofu, add it here and stir-fry another minute before adding sauce.
8. Add tamari mixture and cook 2 minutes or until sauce thickens, stirring occasionally.
9. *I added my tofu AFTER the sauce thickened, and tossed gently to coat evenly.
10. Add cooked noodles, and toss to coat with snow peas and sauce.
11. Sprinkle with cilantro and chopped peanuts.
12. Serve with lime wedges.
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