Noodles with Peanut Sauce

An Asian-style pasta dish which was a big hit around here.

• 1/2 cup peanut butter
• 4 tablespoons rice vinegar
• 4 tablespoons soy sauce
• 1 tablespoon oriental sesame oil (optional)
• 1 tablespoon minced peeled fresh ginger (optional)
• 1/4 teaspoon cayenne pepper 
• Garlic, as desired
• Water, as needed, to thin

• 1 lb linguine
• 2 cups cabbage, shredded
• 1 large red bell pepper, cut into matchstick-size strips
• 1 cup broccoli, chopped
• ½ cup carrots, diced

• 1 cup tofu, diced
• 1/2 cup chopped green onions
• 4 tablespoon chopped fresh cilantro (optional)
• 1/4 cup chopped salted peanuts

 

Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.

 

Cook pasta in large pot of boiling salted water until until half cooked. Add cabbage, carrots, broccoli, and bell pepper. Cook until al dente. Drain pasta; rinse and drain again. Transfer pasta to bowl. Add tofu and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Sprinkle with cilantro and peanuts.

 

Serves 6.