Warm Asian Noodle Salad with Tofu

Another big hit. DH and I loved it. And we even ate with chopsticks. The sauce definitely had a kick, which we like, got protein from the tofu, and the crunch of the celery really brought everything together.

Sauce:
1/4 cup, all natural, reduced fat peanut butter
1/4 cup low sodium soy sauce
1 TBSP rice vinegar
1 TBSP fresh lime juice
1 tsp. hot chili sauce with ginger
1-1/2 tsp sesame or olive oil
1 TBSP fresh ginger, grated
2 garlic cloves, finely chopped
1/4 tsp salt

Salad:
1-1/2 packages of plain ramen noodles or 1/2 lb. spaghetti
1-1/2 cups, shredded carrot (about 2 carrots)
2 stalks of celery, sliced
1/2 red bell pepper, sliced
2-3 green onions, sliced
1/2 block of firm or extra firm tofu, sauteed in a pan until brown

To prepare the sauce, combine all the ingredients into a bowl and stir well with a whisk

Cook the ramen noodles or spaghetti according to the package directions. Add in the carrots and celery add the end and let stand for 2 minutes. Drain into a colander, reserving 1/4 cup of the pasta water for the sauce. Place pasta mixture into a large bowl with the bell pepper and onions. Combine the peanut sauce and water with a whisk; pour over the pasta mixture and toss. Serve warm.