Total Time
40mins
Prep 30 mins
Cook 10 mins

I found this in the NY Times and thought it would be yummy! I plan on trying it soon.

Ingredients Nutrition

Directions

  1. Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
  2. Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
  3. Variation: Substitute thinly sliced cooked chicken breast for the tofu.
  4. Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
Most Helpful

5 5

Following a previous reviewer, I pan-fried the tofu first. So delightful! I added more the a pinch of cayenne too! I love heat! This was terrific, and so lovely with the peanut butter. Made for ZWT 6

5 5

We really enjoyed this dish. I did not have fire oil so I used Asian chili oil and I used spicy sesame oil. So it definitely had a little kick. I stir-fried the tofu longer to get color and a little crust. I made the whole recipe at once but really like that you added the advance prep! made for ZWT6.

5 5

Yummy noodle dish. I love soba noodles and this was simple and good. I left the tofu out as I'm not a big tofu person. Thanks Mulligan for a nice lunch. Made by an Unruly Under the Influence for ZWT6 Zingo.