Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Karen Goodwin, Orangevale, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

total:
30 mins
Yield:
4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

Chef's Notes

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

Nutrition Facts

429 calories; calories from fat 37%; protein 19g; fat 18g; saturated fat 2.3g; carbohydrates 49g; fiber 3.8g; sodium 372mg.
Advertisement