nutritional information

Per SERVING:

  • Calories: 355
  • Protein: 14 g
  • Total Fat: 14 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 43 g
  • Cholesterol: 0 mg
  • Sodium: 377 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan

Southeast Asian Peanut Noodles

Serves 6

30 minutes or fewer

For authentic flavor, use sambal oelek (a mixture usually made of chiles, brown sugar and salt found in most ethnic groceries) in place of hot chili sauce.
  • 1 8-oz. pkg. flat rice stick noodles
  • ¼ cup low-sodium teriyaki sauce
  • 3 Tbs. creamy peanut butter
  • ¼ tsp. hot chili sauce
  • 2 tsp. sesame oil
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 Tbs. fresh ginger, minced
  • 4 cups snow peas, trimmed
  • 1 8-oz. pkg. seasoned baked tofu, drained, cut into ¾-inch cubes
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped dry-roasted peanuts
  • lime wedges, for garnish
  1. Bring 6 cups water to a boil in large nonstick skillet. Add noodles, stir to separate, then cover and remove from heat. Let stand 6 minutes to soften. Drain and set aside.
  2. Whisk together teriyaki sauce, 2 Tbs. hot water, peanut butter and chili sauce in small bowl.
  3. Wipe out skillet, add sesame oil, and heat over medium-high heat. Add garlic and ginger, and stir-fry 30 seconds. Add snow peas and stir-fry 3 minutes. Add tofu, and stir-fry 1 minute. Add teriyaki mixture and cook 2 minutes, or until sauce thickens, stirring occasionally.
  4. Add noodles, and gently toss with fork 2 to 3 minutes, or until noodles are coated with sauce and heated through. Sprinkle with cilantro and peanuts. Serve hot with lime wedges.
April 2007

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comments

Very easy, quite tasty. Introduced my partner to tofu successfully with this recipe. Also reheats well. Looking forward to trying this with sambal oelek rather than 'red rooster'.

MrFu - 2009-05-26 21:56:16