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Peanutty Noodles

This is loosely adapted from “Asian Noodles with Peanut Dressing” from 150 Vegan Favorites by Solomon.  There are a lot of these peanut sauces you can use (see this and this).  It was a big hit at the potluck lunch I took it to, and was very fast to make.  This made enough for about 15 people as a small part of a potluck.

Cook according to package directions, then drain and cool under cold running water:

  • 8 oz. your choice noodles (I use whole wheat spaghetti or thin Asian wheat noodles)


  • 1 lb. firm or extra-firm tofu (with soy sauce per link).  Slice into bite-sized strips.

In a medium serving bowl, blend well:

  • 1/4 c + 2 T natural peanut butter
  • 1/4 c low-sodium non-GMO soy sauce
  • 2 T mirin (rice wine)
  • 2 t minced fresh ginger root
  • dash of hot chile oil and dash of sesame oil, to taste

Add noodles and tofu to sauce along with:

  • 1/2 red pepper, julienned (or another veggie of choice)
  • 1 can sliced water chestnuts, slivered

Toss and sprinkle with:

  • 1 T sesame seeds

Serve cold.


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