Sesame Noodles

I liked this recipe, which I believe should be vegan-friendly if made with tofu.

Sesame Noodles
Adapted from Nutrition Action Newsletter, June 2008

14.5 oz whole wheat spaghetti
1 T. sesame oil
3 cloves garlic, minced
¼ t. ground ginger (or use fresh ginger root)
3 T. balsamic vinegar
6 T. low sodium soy sauce
3 T. brown sugar
1 T. canola oil
19 oz. raw chicken breast, cut into bite-sized chunks
(or: 14 oz. extra-firm tofu, drained)
4 scallions, sliced
Red pepper flakes, to taste
½ c. peanut butter
1 bag fresh broccoli florets
4 c. shredded romaine lettuce

1. Cook spaghetti until firm; retain 1/3 c. pasta water. Toss pasta with sesame oil.

2. Mix garlic, ginger, vinegar, soy sauce, and brown sugar.

3. Heat canola oil in large non-stick skillet. Cook chicken chunks; add scallions and pepper flakes at the end of cooking time.

4. (If using tofu, slice tofu into 6 slabs, then cut diagonally to make 12 triangles. Blot with paper towel. Heat canola oil in large non-stick skillet over medium heat. Sauté tofu until golden brown, about 2 minutes. Turn tofu over and add 3 T. of soy sauce mixture to span. Sauté until sauce is absorbed; add scallions and pepper flakes at the end of cooking time.)

5. Remove chicken (or tofu) and sauté broccoli florets.

6. Whisk peanut butter and pasta water into soy sauce mixture.

7. Stack on plate: lettuce, pasta, chicken/tofu, broccoli, and sauce.

Serves 6.

Calories per serving for chicken version: 425