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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sesame Noodles with Green Beans and Tofu

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sesame Noodles with Green Beans and Tofu Empty Sesame Noodles with Green Beans and Tofu

    Post by Lobo Mon 26 Dec 2016, 4:09 pm

    Sesame Noodles with Green Beans and Tofu Img12l
    Sesame Noodles with Green Beans and Tofu


    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Servings: 4 to 6
    Since this version of the Cantonese favorite is great served cold, it’s an ideal dish for a picnic or to take to a potluck on a warm summer evening. The noodles will continue to soak up the dressing over time, so to serve any leftovers, toss the noodles with an additional 1/4 cup (2 fl. oz./60 ml) or so of warm green tea to re-moisten them. The vegetables used here are just a suggestion; feel free to substitute whatever vegetables you have on hand.


    Ingredients:

    For the sauce:


    • 1/3 cup (3 oz./90 g) creamy all-natural peanut butter
    • 1/2 cup (4 fl. oz./125 ml) warm brewed green tea
    • 1/4 cup (2 fl. oz./60 ml) soy sauce
    • 2 Tbs. apple cider vinegar
    • 1 Tbs. peeled and minced fresh ginger
    • 2 tsp. finely chopped garlic
    • 1 Tbs. firmly packed brown sugar
    • 2 tsp. toasted sesame oil
    • 2 tsp. Asian chili oil (optional)


    For the noodles:


    • 3/4 lb. (375 g) linguini or spaghetti
    • 1/2 lb. (250 g) green beans, trimmed and cut into 2-inch (5-cm) pieces
    • 6 oz. (185 g) baked tofu, cut into 1/4-inch (6-mm) strips
    • 1/2 red bell pepper, seeded and thinly sliced
    • 2 celery stalks, thinly sliced
    • 1 large carrot, thinly sliced
    • 3 Tbs. toasted sesame seeds

    Directions:

    To make the sauce, in a bowl, combine the peanut butter, green tea, soy sauce, vinegar, ginger, garlic, brown sugar, sesame oil and chili oil. Whisk until smooth and set aside.

    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. During the last 2 minutes of cooking, add the green beans. Drain the pasta and beans and rinse thoroughly with cold water to cool. Drain well.

    In a large serving bowl, combine the pasta, green beans, tofu, bell pepper, celery, carrot and sesame seeds. Pour the sauce over the noodles, toss to coat the ingredients well and serve. Serves 4 to 6.

    Adapted from Williams-Sonoma Weeknight Vegetarian, by Ivy Manning (Weldon Owen, 2013)
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