8 oz. pasta, cooked and drained according to package directions
3 tablespoons olive oil, divided
2 teaspoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sugar
½ tablespoon freshly grated ginger
2 carrots, shredded
tofu or cooked chicken, diced
dash of Tabasco, if desired
Toss cooked pasta with 1 tablespoon of olive oil. Heat 1 tablespoon oil in sauté pan over medium heat. Add carrots and tofu or chicken and cook over medium heat with ginger until warmed. In a small bowl, combine remaining ingredients well. Heat in microwave to melt peanut butter, about 45 seconds. Mix well. Pour over noodles, add carrot mixture and toss.
Serve chilled or at room temperature with steamed broccoli or snow-peas.
Serves 4-6.
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