Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
30 Mins
4 to 6 servings

These creamy noodles are a crowd pleaser, and you can easily change out the tofu for chicken if you like.

How to Make It

Step 1

Cook pasta in a large pot according to package directions. Drain and set aside.

Step 2

Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber, and pasta and toss to coat.

Step 3

Transfer pasta to a serving bowl; top with onions, cilantro, and peanuts.

Step 4


Chef's Notes

Note: Nutritional analysis is per 1 1/2-cup serving.

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Ratings & Reviews

MelissaLee1's Review

August 29, 2013

happyveggie02's Review

October 03, 2012
Great dish, it made a nice vegetarian lunch using vegetable broth. I added extra cucumber and cilantro and then topped it with sriracha hot sauce, it made a big difference. I will definitely make this again.

testcook's Review

November 11, 2010
Very tasty, warm or cold. The classic peanut noodle dish, with some nice garnishes.