Monday, March 16, 2009

Spicy Asian Noodles

I saw this dish in the "quick dinners" section of the current Cooking Light.  I was going to be on my own for dinner, so I decided to give it a try.  It comes together quickly and satisfies the craving for "asian style" I have so often.  I especially loved the simple sauce made from soy, hoisin, and rice vinegar.  I bolstered the veggie content by adding a diced carrot and diced red pepper we had sitting in the fridge.  I made it with tofu, but it is also delicious with grilled chicken breast.  Next time I will up the measurements of soy, hoisin and rice vinegar in the tofu version, as my favorite soy protein absorbs a lot of the sauce's flavor. 

Spicy Asian Noodles
adapted from Cooking Light

1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 carrot, diced small
1 red pepper, diced small
1 lb firm tofu, drained and diced
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts
1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, tofu, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

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