Sesame Noodles with Green Beans and Tofu

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

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
Pasta
Vegan
Summer
Leftovers

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