March 2011

Sesame Noodle Surprise

2 4-ounce packages tofu shirataki noodles
3 tablespoons creamy peanut butter
2 tablespoons water
1 tablespoon Sriracha (Rooster chili sauce)
2 teaspoons sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced garlic (1-2 cloves)
4 scallions, cliced diagonally
1 cup snow peas, strung and sliced diagonally
1 red pepper, julienned (cut into matchstick-size pieces)
1/4 cup fresh shredded basil
olive oil cooking spray

Prepare tofu noodles according to package directions.  Meanwhile, combine peanut butter, water, sesame oil, soy sauce, chili sauce and garlic in a bowl.  Set aside.  In a saute pan liberally sprayed with olive oil spray over medium heat, cook red pepper and snow peas until slightly softened.  Stir in scallions and remove from heat.  Combine noodles, sauce and vegetable mixture stirring well.  Add basil and toss to combine.  Serve hot or cold. 

*You may add cooked chicken, shrimp or pork for more protein.

Makes 4 lunch-size servings or 2 dinner-size servings.