Fettucini with Tofu and Finger-Licking Peanut Sauce

[LHBryan]

Inspired by everyone's positive reviews, I finally made the Fettucini with Tofu and Finger-Licking Peanut Sauce (CL April '01). It was sooo yummy! DBF and I love Asian food and this was perfect--dare I say, restaurant-quality! I will definitely make it again and again. I'm glad I decided to give tofu another chance. (My first try was terribly mushy!)
-Laura

[Barrie]

Isn't it awesome? It's one of my favorite recipes. I've only tried it with shrimp since we're not tofu fans. Other people have posted that it makes great leftovers cold, and I'll usually eat anything cold, but this one didn't do it for me as a leftover.

[pilgrim719]

Have either of you tried the Chicken and Noodles with Peanut Sauce from CL? It's the only one of the peanut noodle recipes we've tried so far (several times I might add, since we loved it ) and I'm wondering which recipe people like more? Thanks!
Kari

[LHBryan]

Which issue is it in? I'll be more than happy to test it out soon and give you my feedback! -Laura

[Wendy w]

I finallymade this last week after all of the rave reviews. I even made it with tofu and liked it but next time it will definitely be made w/chicken or shrimp.

[valchemist]

Laura,

It is in the May '02 issue. We loved it...

Let us know if you try it and how the two compare.

Val




* Exported from MasterCook *

Chicken and Noodles with Peanut Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces uncooked Japanese curly noodles
1/2 cup fat-free less sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil -- divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions -- divided

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red peper) in a bowl; stir whell with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; saute 4 minutes. Add bell pepper; saute 3 minutes. Remove from heat. combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixxture; toss well. Sprinkle with 1/4 cup green onions.



Source:
"Cooking Light, May 2002, page 174"


NOTES :
353 calories (28% fat), 10.9g fat, 28.5g protein, 2.3g fiber, 663mg sodium, 21mg calcium

[pilgrim719]

Val,
Thanks for posting that recipe! I was about to until I saw you had already

Laura,
Please let me know if you try this recipe and how the two compare. I'm interested in the differences between all the peanut/noodle recipes.

Thanks!
Kari

[LHBryan]

Val,
Thanks so much for posting it! I'll try to whip up a batch over the weekend and let everyone know the verdict. I think DBF would be more than happy to serve as the official peanut sauce taste tester--he loved the sauce the other night! (He's terribly allergic to nuts and has never before tried pecans, almonds, etc. However, he can eat peanuts b/c they are a legume--and he loooooves the flavor. So, that will give him his nut fix.) -Laura

[newcook]

I made the Fettucine and Tofu with Finger-licking Peanut Sauce last night for supper and thought it was absolutely delicious and really easy to prepare too. I had bought shredded carrots for putting in salads so I used that and ended up using jarred ginger paste (because I had had a really tough day and wanted to make something easy).

A real winner, definite repeater.

Thanks for that recipe!

Daniele