8 ounces udon noodles or linguini
SAUCE
1/4 cup peanut butter
1/3 cup rice vinegar or cider vinegar
1/4 cup soy sauce
1/3 cup warm water
1/3 cup dark sesame oil
2 garlic cloves, minced or pressed
1 small fresh chile, seeded and minced, or a few splashes of chili oil, Tabasco, or other hot pepper sauce
1/2 teaspoon five-spice powder or ground fennel
1/4 cup chopped fresh basil
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2/3 cup chopped scallions
1 cucumber, peeled, seeded, and diced
1 cake Tofu-Kan (see page 343) or five-spice tofu, cubed (about 6 ounces)
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fresh spinach or lettuce leaves
1 small carrot, grated
Bring a large covered pot of water to a boil. While the water heats, mix the sauce ingredients together until smooth, using a whisk or food processor. Set aside. Cook the noodles or linguini in the boiling water, uncovered, until tender but still firm to the bite (al dente). Drain, rinse under cold water, and drain again. In a large bowl, toss the noodles with the sauce, scallions, cucumbers, and tofu. Serve at once or refrigerate.
Serve on fresh greens and top with the grated carrots.
PER 8-OZ SERVING: 281 CALORIES, 9.2 G PROTEIN, 15.9 G FAT, 28.5 G CARBOHYDRATE, 528 MG SODIUM, 25 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
2
MENU
Accompany with Broccoli and Carrots with Lime Dressing (see page 73) and Tropical Fruit Salad (see page 324).
A Moosewood variation of an Asian pasta salad, combining elements of Chinese, Southeast Asian, and Japanese cuisines.