Snow Peas And Soba Noodles

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I found this in the ny times and thought it would be yummy! i plan on trying it soon.

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Steps

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Heat the peanut butter for 10 seconds in a microwave to make it easier to mix.

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Combine with the soy sauce , vinegar , hot red pepper oil , cayenne , half the garlic and ginger , salt and pepper.

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Whisk together.

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Whisk in the sesame oil and broth.

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Set aside.

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Heat the canola or peanut oil in a wok or a large , heavy skillet over medium-high heat , and add the snow peas.

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Stir-fry for one to two minutes , and add the scallions and remaining garlic and ginger.

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Stir-fry for 20 seconds , and add the tofu.

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Stir-fry for one to two minutes , then stir in the noodles and sauce.

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Toss together until the noodles are hot , and remove from the heat.

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Add the radishes and cilantro , stir together , and serve.

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Variation: substitute thinly sliced cooked chicken breast for the tofu.

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Advance preparation: you can cook the noodles up to three days ahead.

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Toss them with 1 teaspoon canola oil and refrigerate.

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The ingredients for the sauce can be combined several hours before you make the stir-fry.

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Ingredients

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peanut butter, soy sauce, white wine vinegar, fire oil, cayenne, salt & freshly ground black pepper, garlic cloves, fresh ginger, sesame oil, vegetable broth, canola oil, snow peas, scallion, firm tofu, soba noodles, radishes, cilantro