Spicy Peanut Noodles And Vegetables Recipe
Ingredients
| Water | 2/3 Cup (16 tbs) | |
| Dry sherry | 3 Tablespoon | |
| 2 tablespoons low-sodium soy sauce | ||
| Sugar | 1 Teaspoon | |
| Balsamic vinegar | 2 Teaspoon | |
| 1/2 teaspoon chicken-flavored bouillon granules | ||
| Creamy peanut butter | 2 1/2 Tablespoon | |
| Chinese noodles package | 2 | |
| Bean sprouts | 2 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Carrot | 2 Cup (16 tbs) | |
| 1 cup julienne-cut sweet red pepper | ||
| Green onions | 5 , cut into strips | |
| 4 ounces firm tofu, drained and cut into 1/2-inch cubes | ||
| Sesame seeds | 2 Tablespoon, toasted | |
Directions
Combine first 6 ingredients in a small saucepan; bring to a boil, stirring constantly.
Boil 1 minute.
Add peanut butter, and cook, stirring constantly, until peanut butter melts.
Remove from heat.
Cook noodles according to package directions, omitting salt and fat; drain well.
Combine noodles and peanut butter mixture in a large bowl; toss well.
Set aside.
Cook bean sprouts in boiling water 30 seconds; drain well.
Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot.
Add carrot, red pepper, and green onions; saute until crisp-tender.
Add tofu, and cook until thoroughly heated, stirring gently.
Combine noodle mixture and vegetable mixture; toss well.
Sprinkle with sesame seeds.
Boil 1 minute.
Add peanut butter, and cook, stirring constantly, until peanut butter melts.
Remove from heat.
Cook noodles according to package directions, omitting salt and fat; drain well.
Combine noodles and peanut butter mixture in a large bowl; toss well.
Set aside.
Cook bean sprouts in boiling water 30 seconds; drain well.
Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot.
Add carrot, red pepper, and green onions; saute until crisp-tender.
Add tofu, and cook until thoroughly heated, stirring gently.
Combine noodle mixture and vegetable mixture; toss well.
Sprinkle with sesame seeds.
Chef
