Southeast Asian Peanut Noodles

• 1 8-oz. pkg. flat rice stick noodles
• 1/4 cup low-sodium teriyaki sauce
• 3 Tbs. creamy peanut butter
• 1/4 tsp. hot chili sauce
• 2 tsp. sesame oil
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 Tbs. fresh ginger, minced
• 4 cups snow peas, trimmed
• 1 8-oz. pkg. seasoned baked tofu, drained, cut into 3/4-inch cubes
• 13 cup chopped cilantro
• 13 cup chopped dry-roasted peanuts
• Lime wedges, for garnish

1. Bring 6 cups water to a boil in large nonstick skillet.
2. Add noodles, stir to separate, then cover and remove from heat.
3. Let stand 6 minutes to soften.
4. Drain and set aside.
5. Whisk together teriyaki sauce, 2 Tbs.
6. hot water, peanut butter and chili sauce in small bowl.
7. Wipe out skillet, add sesame oil, and heat over medium-high heat.
8. Add garlic and ginger, and stir-fry 30 seconds.
9. Add snow peas and stir-fry 3 minutes.
10. Add tofu, and stir-fry 1 minute.
11. Add teriyaki mixture and cook 2 minutes, or until sauce thickens, stirring occasionally.
12. Add noodles, and gently toss with fork 2 to 3 minutes, or until noodles are coated with sauce and heated through.
13. Sprinkle with cilantro and peanuts.
14. Serve hot with lime wedges.

noodles, teriyaki sauce, peanut butter, hot chili sauce, sesame oil, garlic, fresh ginger, snow peas, cilantro, peanuts, lime wedges

Taken from www.vegetariantimes.com/recipe/southeast-asian-peanut-noodles/ (may not work)