Peanut Noodles With Tofu(Flat Belly Diet Recipe) - cooking recipe

Ingredients

4 ounces soba noodles
1/2 cup natural-style peanut butter (MUFA, reduced sodium)
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
1/2 tablespoon toasted sesame oil
2 teaspoons chili paste with garlic (optional)
1 teaspoon sesame seeds, toasted
4 ounces firm tofu, light, drained, patted dry, and cut in 1/2-inch cubes
2 cups carrots (shredded or grated, about 2 lg)
3 scallions, thinly sliced (1/4 c)

Preparation

1. PREPARE noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.
2. WHISK together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.
3. HEAT medium skillet coated with cooking spray over medium heat. Add tofu and saute until lightly browned, about 5 minutes.
4. DRAIN pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.
Nutritional Info Per Serving.
377 cal, 16 g pro, 36 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 0 mg chol, 551 mg sodium.
NOTE: Chile paste is available in the ethnic food section of most supermarkets or via importfood.com.
Flat Belly Bonus.
The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.