Recipe: Spicy Peanut Noodles (NOT Seeds of Change)

There is no tofu in the recipe. I think you could add tofu easily.

SPICY PEANUT NOODLES

For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a dab at a time, tasting as you go

8 oz. uncooked linguine
1/3 cup low-fat creamy peanut butter
2 Tbsp. low-sodium soy sauce
1 1/2 Tbsp. rice wine vine gar
1 to 2 tsp. chile paste with garlic
1/2 tsp. sugar
1 medium-size red bell pepper, cut into thin strips
3/4 cup chopped seeded cucumber
3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
2 Tbsp. chopped cilantro
4 lime wedges (optional, for serving)

Cook linguine according to package directions.

Meanwhile, combine peanut butter, 1/4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro.

Serve with lime wedges, if desired.

Makes 6 servings
Source: Vegetarian Times Issue: April 1, 2006 p.42