Asian Pan-Fried Noodles

Rome meets Shanghai and Bangkok style-noodles. These Asian noodles combine Italian pasta, chinese lettuce wraps, and spicy thai peanut sauce.  The result is an economical use of staple items to make a fantastic asian meal in no time.

Ingredients: (serves 4)

• 1/2 package Spaghetti (cooked al dente and drained with a bit of olive oil to prevent sticking together)
• 1/2 onion, chopped
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 can water chestnuts, chopped
• 1 package mushrooms, chopped
• 1 zucchini, chopped
• 1 package extra firm tofu, cut into small pieces (or chicken breast)
• 4 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 2 tbsp orange juice
• Juice of 1/2-1 lime
• 1 tbsp garlic chili sauce
• 1 tbsp asian chili sauce
• 1 tbsp peanut butter
• 1/2 tbsp brown sugar
• Handfull of peanuts
• Veggies: carrots, cucumber, snow peas
• Garnish: cilantro, green onion, and lime

Directions: In pan with 1 tbsp oil, saute onions. Add garlic and ginger. Add rest chestnuts, zucchini, mushrooms and tofu and cook for a few minutes. Add soy sauce and rest of ingredients. When veggies are cooked through, taste and adjust to own liking. Add pasta and serve with raw veggies and garnish with cilantro, green onion and wedge of lime.