Daniel Fast: Peanut Tofu Noodle Stir Fry

Ingredients: 

-2 pkg pf Tofu Shirataki Noodles (bought at Wegman's)

-Fresh Veggies (I used red, yellow, orange bell peppers, mushrooms, and bean sprouts)

-2 garlic cloves, chopped

-1 1/2 tbs of all natural peanut butter 

-2 tbs low sodium soy sauce

-1 tbs olive oil   

-1 tsp honey 

-1 tsp sesame seeds

-2 tbs water 

-Salt to taste  

I found these in the store today and decided to try them. They are made with tofu and Yam flour. The entire package is only 20 calories, uh yes please! These noodles are definitely an Asian style noodle, best cooked with Asian flavors, probably best in soups. Not bad, though!

Peanut Sauce:
Combine peanut butter, soy sauce, olive oil, honey, and sesame seeds in a bowl and whisk together.

Veggies:
In a deep pan or wok, on medium heat, put in your veggies and garlic and cover with a lid. While veggies are cooking prep your noodles.

Noodles:
Put a pot of water on the stove top to boil. Open package of noodles and dump into a strainer (in sink). Rinse noodles in cold water for 2-3 minutes. (This is to remove the liquid it was sitting in, and the slight odor that comes with it.) Next, boil your noodles for 2-3 minutes. Drain the noodles and pat dry with a paper towel.


Combine noodles, peanut sauce and water in with the vegetables. Stir well and cover. Cook for 5-7 minutes, or until well blended. It's important to add the water and cover because the natural peanut butter WILL grit up if you do not.

Hopefully you like it!