Recipe: Marco Polo Noodles

Marco Polo Noodles

4 cups loosely packed shredded spinach
1 cup bean sprouts, rinsed
2 medium carrots, cut into match-stick pieces
3 scallions, diagonally sliced
4 ounces (about 1 cup) snow peas, cut into lengthwise slivers
1/4 cup reduced-sodium soy sauce
3 Tablespoons dry sherry
2 Tablespoons honey
1 package (14 ounces) firm tofu, cut into one-half-inch cubes
8 ounces fresh spinach pasta

Place spinach, bean sprouts, carrots, scallions and snow peas in a serving bowl and set aside.

In a small saucepan, combine soy sauce, peanut butter, sherry and honey and heat gently, stirring often, until hot and bubbly.

Add tofu and toss gently with rubber spatula to coat with sauce. Remove from heat and cover to keep warm.

Meanwhile, in a large pot of boiling water, cook pasta according to package directions.

Drain pasta in a colander and add to vegetables in serving bowl. Pour sauce on top and toss to combine.

Makes 4 servings.