Asian Peanut Noodles


1/2 cup low or no sodium vegetable broth *
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce *
2 tablespoons honey or agave nectar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger (sub 1 tsp powdered)
1/4 teaspoon cayenne pepper (or to taste)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair pasta *
1 pound firm tofu, drained and cubed (optional)
1 cup (2-inch) sliced green onions
1 cup shredded carrot
1 cup julienned red pepper


Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for a minute at a time, whisking until smooth). Remove from heat. Cook pasta in boiling water 8 minutes (do not salt water). Add tofu, onions, carrot and pepper for last minute; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Top with chopped peanuts and cilantro for extra authenticity.

* Make this dish gluten free by substituting wheat-free broth and soy sauce and use rice pasta instead.