Ingredients
8 ounces egg noodles
1 English (hothouse) cucumber thinly sliced
1 red bell pepper seeded and sliced
1 cup fresh bean sprouts rinsed
3 tablespoons sliced scallions (shallots/green onions)
2 tablespoons sesame seeds toasted
3 tablespoons vegetable oil
6 1/2 ounces firm tofu cut into 1" cubes
2 garlic cloves
1 piece fresh ginger - (1" long) peeled
6 tablespoons crunchy peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
1 tablespoon Worcestershire sauce
3 teaspoons palm sugar or brown sugar
5 tablespoons chicken stock
Description
Foodista
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