Adapted slightly from McDougall Newsletter, May 2004
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.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
12-14 ounces linguini (broken in half)
1/4 cup agave nectar (or other liquid sweetener)
1/4 cup natural peanut butter, creamy
1/4 cup soy sauce
3 tablespoons rice vinegar
1-2 teaspoons chili-garlic sauce (see hints)
¼ teaspoon sesame oil (optional-see hints)
3 tablespoons vegetable broth
1 bunch green onions, chopped
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 ½ cups mung bean sprouts
1 ½ cups shredded carrots
7 ounces baked seasoned tofu, thinly sliced
chopped peanuts (optional)
Prepare noodles according to package directions. Drain and set aside.
Meanwhile, combine the agave nectar, peanut butter, soy sauce, rice vinegar, chili-garlic sauce and the sesame oil in a mixing bowl and whisk until smooth. Set aside. Place the 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.
Hints: Rice vinegar and chili garlic sauce may be found in most supermarkets in the oriental section. One brand of chili-garlic sauce is made by Huy Fong Foods. It is quite spicy, so you may need to adjust the amount used according to your tastes. I use a small amount of sesame oil in this recipe for the unique taste it adds to foods. It may be omitted, if desired. 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.