Servings – 2-4

This recipe is fine for all stages of the program.

Ingredients:

Sauce:

• 2 Tbsp powdered peanut butter
• 2 Tbsp low sodium soy sauce
• 2 Tbsp canola oil
• 2 Tbsp reduced sugar ketchup
• the juice of 1 lime
• 1/4 -1/2 tsp splenda

Noodles:

• 2 packages noodles (Nupasta, shirataki, konjac etc)
• 1 Tbsp. vegetable oil
• 1 shallot (this looks like a little onion) – diced
• 1 clove garlic, minced
• ½  jalapeno pepper, minced
• 8 oz. firm tofu, crumbled or chopped into small pieces
• 1/2 bunch green onions, minced
• 2 cup bean sprouts
• chopped cilantro – for garnish when serving (optional)
• Lime wedges and crushed peanuts for serving

Directions:

1. To make the sauce, whisk or stir all ingredients together in a small bowl. Set aside.
2. Drain the noodles and rinse under cold water.
3. Let the noodles soak in a bowl of water for about 10-15 minutes.
4. While soaking the noodles, heat the vegetable oil in a large skillet over medium heat.
5. Add the diced shallots and cook, stirring, for about 1 minute.
6. Add the garlic and jalapeno pepper to the shallots and cook for another minute.
7. Add the crumbled tofu and cook, stirring occasionally, for about 5 minutes, until the tofu is softened and lightly browned.
8. Drain the noodles and add to the pan.
9. Add the sauce to the noodles and stir until all ingredients are well mixed together.
10. Once the sauce and noodles are hot, add the green onions and bean sprouts.
11. Stir for about 1 minute, until everything is heated through and coated with the sauce.
12. Serve garnished with a sprinkle of cilantro and crushed peanuts if desired.

NOTE: You can add cooked chicken, shrimp and scrambled egg for additional protein if desired.