Sesame Noodles with Green Beans and Tofu

Name: Sesame Noodles with Green Beans and Tofu
Yield: Makes 4-6 servings
Ingredients: Linguini or spaghetti, ¾ lb (375 g); Asian chile oil, 2 teaspoons (optional); Apple cider vinegar, 2 tablespoons; Baked tofu, 6 oz (185 g), cut into ¼-inch (6-mm) strips; Green beans, ½ lb (250 g), trimmed and cut into 2-inch (5-cm) pieces; Toasted sesame seeds, 3 tablespoons; Large carrot, 1, thinly sliced; Red bell pepper, ½, seeded and thinly sliced; Celery, 2 stalks, thinly sliced; Fresh ginger, 1 tablespoon minced; Brown sugar, 1 tablespoon firmly packed; Garlic, 2 teaspoons finely chopped; Creamy all-natural peanut butter, ⅓ cup (3 oz/90 g); Brewed green tea, ½ cup (4 fl oz/125 ml), warmed; Dark sesame oil, 2 teaspoons; Soy sauce, ¼ cup (2 fl oz/60 ml)

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This is my version of the peanutty sesame noodles at Cantonese restaurants far and wide. Since these are filling but refreshingly cold, they’re the ideal picnic or potluck dish on warm summer evenings.

Ingredients

For the Sauce

Creamy all-natural peanut butter, ⅓ cup (3 oz/90 g)
Brewed

Dinner
Vegan
Leftovers
Summer
Pasta

Method

To make the sauce, in a bowl, combine the peanut butter, green tea, soy sauce, vinegar, ginger, garlic, brown sugar, sesame oil, and chile oil, if using. Whisk until smooth and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. During the last 2 minutes of cooking, add the green beans. Drain the