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Spicy Peanut Noodles And Vegetables

Healthycooking's picture
Ingredients
  Water 2⁄3 Cup (10.67 tbs)
  Dry sherry 3 Tablespoon
  Low sodium soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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