Name: Cold Peanut Noodles with Tofu and Red Peppers Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: ½ lb firm tofu; ¼ cup soy sauce; ¾ lb chinese chow mein noodles; ½ cup creamy peanut butter; ½ cup chicken stock; 1 tbsp rice vinegar; ¾ tsp chinese chile garlic sauce; 1 tbsp fresh ginger; 1 clove garlic; ¾ tsp Asian sesame oil; 2 red bell peppers; 3 Scallions; cilantro sprigs

cold-peanut-noodles-with-tofu-and-red-peppers-recipe

How To Make Cold Peanut Noodles with Tofu and Red Peppers

Take noodles to the next level with this cold recipe for peanut noodles. The rich flavors are balanced out by the silkiness of the tofu & the crisp peppers.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

½lbfirm tofu
¼cupsoy sauce,(plus 2 tbsp)
¾lbchinese chow mein noodles,or thin linguine
½cupcreamy peanut butter
½cupchicken stock,or low sodium broth
1tbsprice vinegar
¾tspchinese chile garlic sauce
1tbspfresh ginger,chopped
1clovegarlic
¾tspasian sesame oil
2red bell peppers
3scallions
cilantro sprigs

Instructions

In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.
Bring a large saucepan of water to a boil.
Add the chow mein noodles and cook until they are al dente.
Drain and rinse the noodles under cold water.
Shake out the excess water and add the noodles to the tofu and soy sauce.
Meanwhile, in a blender, combine the remaining soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms.
Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss.
Garnish with cilantro and serve.