By Hey Jude on May 29, 2004
Photo by Rita~
Photo by Rita~
"This is just really yummy! A terrific after-work, summertime meal. I found this one in the Daily Herald and they attribute it to John Ash. I find the noodles, radish and pea shoots in my local Oriental grocery store. Prep time doesn't include marinading time."
Serving Size: 1 (351 g)
Servings Per Recipe: 4
"Delicious! I made with shrimp instead of Tofu and the same ingredients/marinade worked well. I just saut?ed the shrimp rather than baking. I also used bean sprouts because indidn't have the radishes."
"Simply delicious!! I have made a few changes (chinese egg noodles instead of soba, broccoli crowns instead of radish, bean sprouts for pea shoots) to suit my family's particular tastes, but this is the recipe that actually has them REQUESTING tofu for supper now. Wow!"
"OMG! this is delicious! I made this tonight as a last-minute meal for DH, who is going on an 85-mile fast bike ride tomorrow morning (in this heat). I was looking for protein and carbs, and the only protein I had around was tofu. The peanut butter also includes protein, of course, so this was a great recipe for this situation. PLUS--it's wonderful! I will be making this again without the urgency and we will enjoy it even more! thanks!"
"I was sorry I couldn`t find the pea shoots so I replaced them with baby spinach. I guess it`s seasonal. I`ve made them before and was looking forward to having them in this salad. I used angel hair pasta. In the sauce I used water not chicken broth added 1 teaspoon sesame oil and the juice from 1 whole lime. This is a well balanced dish. Thanks Hey Jude!"