Sesame Noodles with Green Beans and Tofu

Since this version of the Cantonese favorite is great served cold, it’s an ideal dish for a picnic or to take to a potluck on a warm summer evening. The noodles will continue to soak up the dressing over time, so to serve any leftovers, toss the noodles with an additional 1/4 cup (2 fl. oz./60 ml) or so of warm green tea to re-moisten them. The vegetables used here are just a suggestion; feel free to substitute whatever vegetables you have on hand.

 

Sesame Noodles with Green Beans and Tofu

 

For the sauce:

1/3 cup (3 oz./90 g) creamy all-natural peanut butter

1/2 cup (4 fl. oz./ 125 ml) brewed green tea, warmed

1/4 cup (2 fl. oz./60 ml) soy sauce

2 Tbs. apple cider vinegar

1 Tbs. fresh ginger, minced

2 tsp. garlic, finely chopped

1 Tbs. brown sugar, firmly packed

2 tsp. toasted sesame oil

2 tsp. Asian chile oil (optional)

 

For the noodles:

3/4 lb. (375 g) linguini or spaghetti

1/2 lb. (250 g) green beans, trimmed and cut into 2-inch (5-cm) pieces

6 oz. (185 g) baked tofu, cut into 1/4-inch (6-mm) strips

1/2 red bell pepper, seeded and thinly sliced

2 celery stalks, thinly sliced

1 large carrot, thinly sliced

3 Tbs. toasted sesame seeds

 

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. 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 pasta and beans and rinse thoroughly with cold water to cool. Drain well.

 

In a large serving bowl, combine the pasta, green beans, tofu, bell pepper, celery, carrot and sesame seeds. Pour the sauce over the noodles, toss to coat the ingredients well and serve. Serves 4 to 6.

 

 

Find more simple, healthy meals for every night of the week in our
book Weeknight Vegetarian, by Ivy Manning.