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Crispy Egg Noodles with Tofu & Peanut Sauce
Ingredients
  • subheading: Tofu:
  • 1 (14 ounce) package extra-firm tofu, drained
  • 2 tablespoons canola oil, divided
  • subheading: Peanut Sauce:
  • ¼ cup creamy natural peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • ½ tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • ¼ teaspoon crushed red pepper (optional)
  • subheading: Noodle Bowl:
  • 4 ounces Chinese noodles, such as Kame
  • 2 cups shredded carrots
  • 1 cup shredded red or green cabbage
  • ½ cup coarsely chopped fresh cilantro
  • ½ cup coarsely chopped fresh mint
  • ½ cup unsalted roasted peanuts, chopped
  • 4 scallions, white and light green parts only, thinly sliced
  • Lime wedges for serving
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