Recipe(tried): Homemade clone of Seeds of Change Foods Spicy Peanut Noodles

I reverse engineered a recipe clone of this last nite using their ingredients list and nutrition information using sodium content as a marker and some judgment calls. It was really delicious. I took a picture of the result but haven't uploaded the pic. This makes enough for two smallish servings. I suggest some optional substitutions. If you want to make it exact, use the tofu instead of chicken, use half and half, don't use any fish sauce and measure the final portioning.

SEEDS OF CHANGE FOODS SPICY PEANUT NOODLES
(Homemade Clone)

FOR THE PROTEIN:
8 oz. Tofu (OR 8 oz. Boneless, skinless chicken breast, 1/2 inch cubes)
1 tbsp. Soybean oil plus 1 tsp. sesame oil

FOR THE VEGETABLES:
1 tbsp. soybean oil plus 1 tsp. sesame oil
1 large clove garlic, micro-planed or chopped fine
1 tsp. fresh ginger, micro-planed
2 oz. broccoli, end florets only trimmed close
1 oz. white onion or shallots
1 oz. red bell pepper, third of a julienned slice
1 oz. carrots, peeled, cubed
1 red chili pepper deseeded, membrane intact (.6 oz. cherry pepper, red jalapeno, red hot chili pepper, or 1/2 red Thai pepper)

FOR THE PASTA:
4 oz. linguine, dry weight

FOR THE SPICY SWEET AND SPICY PEANUT SAUCE:
1 tbsp. soy sauce
1 tbsp. peanut butter
1 tbsp. blue agave syrup
1 tbsp. fat free sour cream or half and half (or traditionally, coconut milk)
3 tbsp. apple juice
1 tsp. cornstarch
1/8 tsp. ground ginger
1/4 tsp. ground cayenne pepper
1 tsp. fish sauce (optional)

PREP CHICKEN OR TOFU Cut tofu into 1/2-inch wide slices and cut slices in 1/2 x 1/2-inch strips and the strips into 1/2 x 1/2-inch cubes. Pound chicken breast in Ziploc bag to 1/2-inch thickness. Slice across the grain into 1/2-inch wide strips and the strips into 1/2 x 1/2-inch cubes.

PREP VEGETABLES Prep Broccoli by trimming into short florets. Cut onion into slices, then separate the rings and cut the rings into 1/2-inch long pieces. Julienned and chop the red pepper into 1/2-inch long slices. Peel carrot and chop into 1/2-inch long x 1/4 x 1/4-inch slices. Deseed and chop red chili pepper into 1/8-inch or smaller cubes. Retain some or all of the membranes for spiciness.

SAUTE CHICKEN OR TOFU Heat soybean oil and sesame oil in wok or skillet on medium to medium high heat. When the oil just begins to smoke, add the tofu or chicken. Stir fry the chicken until nearly all white but just some pink showing OR saute the tofu until beginning to caramelize. Remove to a plate with a slotted spoon.

SAUTE ONION, CARROTS, AND BELL PEPPER Add more soybean oil and sesame oil to the same wok or skillet and heat over medium to medium high heat until just beginning to smoke. First add fresh ginger and garlic for about 15 seconds, stirring rapidly, then add onion, carrots, red chili pepper and bell pepper. Saute until the vegetables are just beginning to caramelize. Taste test for desired tenderness. Remove with a slotted spoon to chicken or tofu plate or a new plate.

PREP SAUCE In a saucepan, whisk together soy sauce, peanut butter, blue agave syrup, half and half or cream/milk or sour cream or coconut milk, apple juice, cornstarch, ginger powder and cayenne pepper.

PREP LINGUINE Bring salted water to a boil and add broccoli. Let boil for about 2 minutes. Remove with slotted spoon to plate with rest of vegetables. Add the linguine and boil for 10-11 minutes until al dente. Uncover and remove from heat to keep warm, but stop the cooking process. The pasta will be perfect and not al dente when drained and served.

FINISH SAUCE Add dash of sesame oil to a saucepan and heat over medium to medium high heat. When it just begins to smoke, add fresh ginger and garlic. Let saute for about 15 seconds, then add sauce mixture from bowl. Bring to a boil, then reduce heat to low and let simmer uncovered and allow to thicken and reduce.

ASSEMBLE Heat wok or skillet on medium low and reintroduce chicken or tofu and the plate of vegetables to finish cook the chicken and reheat. This separate cooking method prevents overcooking the chicken and/or vegetables. The chicken will be tender and the vegetables will all be tender crisp. Add just enough of the sauce from the saucepan to coat the chicken or tofu and vegetables or add more to your personal liking. Personally I use all of the sauce.

SERVE Thoroughly drain the pasta and add to serving bowl or plate. Add sauce, chicken/tofu and vegetables. To serve like the original, measure out servings of exactly equal to the 284 gram serving. Garnish.