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Thai Tofu and Spicy Asian Noodles

Photo: Oxmoor House
Prep time 9 mins
Cook time 9 mins
Yield

4 servings (serving size: 1 3/4 cups)

Ingredients

  • 1 (8-ounce) package uncooked linguine
  • 1 (8-ounce) package fresh sugar snap peas
  • 2 tablespoons peanut oil
  • 2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon fresh lime juice or rice wine vinegar
  • 1 teaspoon chili garlic sauce
  • 1 garlic clove, crushed
  • 1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
  • 1/3 cup chopped fresh cilantro

Nutrition Information

  • calories 338
  • caloriesfromfat 36 %
  • fat 13.4 g
  • satfat 2.2 g
  • monofat 4.8 g
  • polyfat 4.7 g
  • protein 14.5 g
  • carbohydrate 42.3 g
  • fiber 3.9 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 628 mg
  • calcium 83 mg

How to Make It

  1. Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.

  2. Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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