Spicy Peanut Noodles And Vegetables
|Water||2⁄3 Cup (10.67 tbs)|
|Dry sherry||3 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Balsamic vinegar||2 Teaspoon|
|Chicken flavored bouillon granules||1⁄2 Teaspoon|
|Creamy peanut butter||2 1⁄2 Tablespoon|
|Chinese noodles||10 Ounce (2 Packages Of 5 Ounce Each)|
|Fresh bean sprouts||2 1⁄2 Cup (40 tbs)|
|Vegetable cooking spray||1|
|Julienned carrot||2 Cup (32 tbs) (About 4 Medium)|
|Julienned sweet red pepper||1 Cup (16 tbs)|
|Green onions||5 , cut into julienne strips|
|Firm tofu||4 Ounce, drained and cut into 1/2-inch cubes|
|Sesame seeds||2 Tablespoon, toasted|
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.
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.