This quick-and-easy Asian dish is full of tasty ingredients you probably already have in your pantry.  Based on a recipe I recently say in Cooking Light magazine, I substituted the soba noodles with whole wheat spinach spaghetti, and turned it into a vegetarian main dish by adding cubes of tofu instead of grilled chicken.  Tender noodles studded with delicious broccoli florets, tofu, and a lovely Asian sauce made from sesame oil, peanut butter, soy sauce and the crisp taste of rice vinegar.  The addition of sesame seeds and a pinch of crushed red pepper flakes give a bit of crunch and spice.  If like me, you can’t resist making things that much more spicy, serve this dish with a touch of Siracha sauce as well.

 (To view this recipe, click on the following link: http://www.myrecipes.com/recipe/sweet-sesame-noodles-chicken-50400000135392/)

Tagged: Asian, broccoli, Cooking Light magazine, pasta, peanut butter, rice vinegar, sesame oil, sesame seeds, soba noodles, soy sauce scallions, tofu