Peanut Noodles

WW Make it in Minutes: "This dish is as versatile as it is flavorful; the recipe works just as well with cooked chicken breast or pork tenderloin as with tofu. In addition to a satisfying lunch, the noodles can be served as a first course at dinner or a zesty accompaniment to a plain entree."

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 lb spaghetti
• 2  carrots, sliced
• 1⁄4 lb snow peas
• 1  red bell pepper, seeded and thinly sliced
• 1⁄3 cup  natural peanut butter
• 1⁄4 cup hoisin sauce
• 1 1⁄2 tablespoons  packed dark brown sugar
• 1 1⁄2 tablespoons reduced-sodium soy sauce
• 1  tablespoon rice vinegar
• 1⁄2 teaspoon canola oil
• 1  tablespoon  minced peeled fresh ginger
• 1  garlic clove, chopped
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 lb low-fat firm tofu, cut into 1/4 inch cubes
• 2  tablespoons  chopped unsalted peanuts
• 1  scallion, chopped

Directions

1. 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.
2. Combine the peanut butter, hoisin sauce, brown sugar, soy sauce, and vinegar in a bowl.
3. Heat the oil in a saucepan over medium-high heat. Add the ginger, garlic, and cayenne pepper; cook 30 seconds.
4. Stir in the peanut butter mixture and the reserved pasta water.
5. Cook 3 minutes, stir in the tofu, and continue to cook until hot, about 3 minutes longer.
6. Toss in a large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.