Peanut Noodles
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 226.79 g spaghetti
- 2 carrots, sliced
- 113.39 g snow peas
- 1 red bell pepper, seeded and thinly sliced
- 78.78 ml natural peanut butter
- 59.14 ml hoisin sauce
- 22.18 ml packed dark brown sugar
- 22.18 ml reduced-sodium soy sauce
- 14.79 ml rice vinegar
- 2.46 ml canola oil
- 14.79 ml minced peeled fresh ginger
- 1 garlic clove, chopped
- 1.23 ml cayenne pepper
- 226.79 g low-fat firm tofu, cut into 1/4 inch cubes
- 29.58 ml chopped unsalted peanuts
- 1 scallion, chopped
directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the carrots, snow peas and bell pepper during the last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
- Combine the peanut butter, hoisin sauce, brown sugar, soy sauce, and vinegar in a bowl.
- Heat the oil in a saucepan over medium-high heat. Add the ginger, garlic, and cayenne pepper; cook 30 seconds.
- Stir in the peanut butter mixture and the reserved pasta water.
- Cook 3 minutes, stir in the tofu, and continue to cook until hot, about 3 minutes longer.
- Toss in a large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia