By Mary McDougall in the book Starch Solution
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 mins
- 12 oz. whole wheat or whole grain linguine
- ¼ C. creamy natural peanut butter
- ¼ C. agave nectar
- ¼ C reduced-sodium soy sauce
- 3 Tbs. rice wine vinegar
- ½-1 tsp. sambal oelek (Indonesian chili paste) or more if you like it hot
- 1/8 tsp. sesame oil (optional)
- 3 Tbs. vegetable broth or water
- 1 bunch scallions (green and white parts), chopped
- 6 cloves garlic, crushed or minced
- 1 Tbs. finely chopped or grated fresh ginger
- 1 ½ C. mung bean sprouts (or more to taste)
- 1 ½ C. grated carrots
- 7 oz. baked seasoned tofu, slice thinly (found at Trader Joes)
- Chopped cilantro
- Chopped peanuts (optional)
Break the linguine strands in half and drop them into a large pot of boiling water. Cook until tender, about 8 minutes. Drain (and don’t rinse) and set aside.
In a small bowl, whisk together the peanut butter, agave, say sauce, vinegar, sambal, and sesame oil until smooth. Set aside.
Pour the broth or water into a nonstick skillet and add the scallions, garlic and ginger. Cook, stirring frequently, until the scallions begin to soften, about 3 minutes. Mix in the peanut mixture and cook until hot. Add the carrots, sprouts and tofu and noodles and toss again to warm. Or add the carrots and sprouts at the end for a crunchier texture.
Serve warm or at room temperature, with bowls of chopped cilantro and peanuts for diners to add as they wish.