Slurpy Noodles

I’m a woman of many talents…

I’ve always been a good eater.

 And a good drinker…

 Yep.

One thing I’ve always been really good at? Twirling noodles. My momma taught me well. You twirl on the spoon first, then you twirl in the plate once you get good at it.

Then I went to Italy and they don’t do that there. Fail.

 So now, I slurp when need be. And my friends, these noodles I made are meant for slurping. The more I say the word “slurp,” the weirder I feel about it.

The other day, I was craving a big bowl of noodles infused with Asian flavors. Soy, garlic, chili, you know the drill. Add a swirl of peanut butter to that and you’ve got yourself one delicious sauce!

 I’ve made a similar dish, but these are on par with noodles I get at a local Thai restaurant.

Slurpy Noodles  (serves 4)

• 6 oz. whole wheat fettucini noodles
• 1/2 c. broccoli slaw
• 1/2 c. frozen peas
• 1/2 package extra firm tofu, cubed
• 1 T and 2 T toasted sesame oil, separated

For the sauce:

• 3 T honey
• 2 T natural, chunky peanut butter
• 1/4 c. brown rice vinegar
• 1/4 c. tamari or soy sauce
• 2 T water
• 1 T chili garlic paste

Heat 2 T sesame oil in a pan and add tofu. Cook until slightly browned and transfer to pan. Add remaining 1 T oil to pan and add slaw and peas. Cook on low for about 5 minutes, or until veggies are softened. Bring a large pot of salted water to a boil and add pasta. Cook until al dente and strain. For the sauce, combine all ingredients in a microwave-safe bowl and heat for 1 minute. Whisk to combine. When noodles are cooked and strained, add to pan of veggies. Pour sauce and add tofu to pan and toss to combine. Serve!

Happy slurping!

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