Behind the Recipes
Asian Noodle Salad by Divya Gugnani
Makes 4 to 6 servings
INGREDIENTS:
1/2 pound firm tofu, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons soy sauce
3/4 pound fettuccine pasta
1/2 cup chunky peanut butter
1/2 cup chicken stock
1 tablespoon rice vinegar
3/4 teaspoon Chinese chili-garlic sauce
1 tablespoon chopped fresh ginger
1 garlic clove
3/4 teaspoon sesame oil
2 large red bell peppers, thinly sliced
3 large scallions, cut into 2-inch lengths and julienned
1 large carrot, shredded
Cillantro sprigs, for garnish
PREPARATION:
1. In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.
2. Bring a large saucepan of water to a boil. Add the fettuccine pasta and cook until they are al dente. Drain and rinse the noodles under cold water. Shake out the excess water and add the noodles to the tofu and soy sauce.
3. Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chili-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms.
Plating: Pour the peanut sauce over the noodles, add the sliced red bell peppers, scallions, and carrots, toss until all noodles are well coated. Divide into plates and garnish with cilantro sprigs.
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