Peanut Noodles with Gingered Vegetables and Tofu

Pretty and delicious, this pasta has plenty of vegetables, lots of snap and crunch, and a terrific Asian-style peanut sauce.

Cuisine: ChineseMain Ingredient: Pasta

(5, 1) 100% would make again (reviews)

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Ingredients

Ready in 45 minutes
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Original recipe makes 6 Servings

2 tablespoonspeanut oil

2 tablespoonsminced fresh ginger

8 ounces broccoli; tops cut into florets, stems peeled, cut into thin strips

1 largecarrot; peeled, cut into thin strips

1 celery stalk; thinly sliced

8 green onions; white parts cut into thin strips, green parts chopped

1 mediumzucchini

1 medium-size yellow crookneck squash; cut lengthwise in half, then crosswise into 1/3-inch-thick slic

1 red bell pepper; cut into thin strips

2 tablespoonsdry Sherry

10 ounces extra-firm or firm tofu; cut into 1/2-inch pieces

12 ounces spaghetti; freshly cooked

Chinese; Peanut Sauce

1 cuplightly salted roasted peanuts

Peanut Noodles with Gingered Vegetables and Tofu Preparation

Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and saut? 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and saut? until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.

Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.