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1 lb. soba, rice or other noodles 5 Tbsp. tamari or soy sauce 5 Tbsp. lemon or lime juice 1-2 Tbsp. peanut butter 1 Tbsp. tahini (or omit and use more peanut butter) 2 green chillies, seeded and minced 4 Tbsp. sugar or other sweetener 1 large onion, chopped 4-8 garlic cloves, minced 1/2 lb. tofu (optional) 1 2-inch piece fresh ginger, minced (optional) 2 Tbsp. sesame (or other) oil 2 1/4 cup carrots, chopped 1 can water chestnuts 1 large can bean sprouts1 cup snow peas Limes, to taste (optional) Chopped peanuts, to taste (optional) Green onion, sliced, to taste (optional)• Prepare the noodles, drain and set aside. In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chillies and sugar and set aside. • In a wok, stir-fry the onion, garlic, tofu and ginger in sesame oil. Add the carrots, water chestnuts and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts, snow peas and noodles. Stir and cook until the sauce thickens – about 5 minutes. Serve with limes, chopped peanuts or sliced green onion. Makes 2 to 3 servings