Prep: 30 minutes Cook: 10 minutes
This is a wonderful meal for hot summer nights because it requires minimal cooking and it may be made completely ahead of time and served cold or at room temperature. It also keeps well in a cooler so it is a great picnic food.
- 12-14 ounces linguini (broken in half)
- 1/4 cup honey
- 1/4 cup natural peanut butter, creamy
- 1 tbsp soy sauce (optional)
- 1/4 cup vegetable broth
- 3 tbsp rice vinegar
- 1-2 tsp chili garlic sauce
- 3 tbsp vegetable broth
- 1 bunch green onions, chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 1/2 cups mung bean sprouts
- 1 1/2 cups carrots, shredded
- fresh cilantro, chopped
- peanuts, chopped
- 7 ounces baked seasoned tofu, thinly sliced
Prepare noodles according to package directions. Drain and set aside.
Meanwhile, combine the honey, peanut butter, soy sauce, 1/4 cup vegetable broth, rice vinegar and chili-garlic sauce in a mixing bowl and whisk until smooth. Set aside. Place the 3 tbsp broth in a non-stick frying pan with the onions, garlic and ginger. Cook, stirring frequently for 2-3 minutes. Add the sauce, mix well and heat through. Pour over the noodles and toss well to mix. Add the bean sprouts, carrots and tofu and toss again to mix. Serve warm or at room temperature. Let each person add chopped cilantro and/or chopped peanuts, if desired.
Hint: This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.