{Recipe} WHOLE WHEAT NOODLES WITH PEANUT SAUCE

[Guest guest]

Dressing

 

1/2 cup natural peanut butter

1/2 cup silken tofu

1/3 cup soy sauce

3 Tbs. fresh lime juice

1 Tbs. light brown suger

1 clove garlic, minced

3/4 tsp. crushed red pepper flakes

 

Pasta

 

12 oz. whole wheat spaghetti

2 tsp. toasted peanut oil or dark sesame oil

1 cup grated carrots (2 medium)

1 cup finely diced red bell pepper

3/4 cup grated seedless cucumber (1/4 medium)

1/4 cup shopped cilantro (I prefer parsley)

1/4 chopped scallions (white and light green parts), 3 to 4 medium

3 Tbs. unsalted dry-roasted peanuts, chopped

Lime wedges for garnish

 

1. Bring large pot of lightly salted water to a boil.

 

2. Make dressing: In blender or food processor, combine all dressing

ingredits; process until smooth and creamy, stopping once or twice to scrape

down sides of work bowl. Set aside. (Dressing can be made up to 2 days ahead

and refrigerated.)

 

3. Drop spaghetti into boiling water and stir to prevent sticking. Cook

until just tender, according to package directions. Drain and rinse with

cold running water. Drain again, shaking colander. Transfer spaghetthi to

large bowl, drizzle with oil and toss to coat.

 

4. Add carrots and bell pepper to spaghetti in bowl. Add reserved dressing

and toss to coat. Transfer to large shallow serving bowl. Sprinkle with

cucumber, cilantro (or parsley), scallions and peanuts.

 

Garnish with lime wedges and serve.

 

Source: Vegetarian Times Magazine