Noodles with Easy Peanut Sauce

Noodles with Easy Peanut Sauce

4.1 of 5 (98)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 415.9
  • Total Fat: 11.2 g
  • Cholesterol: 52.7 mg
  • Sodium: 456.4 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 9.6 g
  • Protein: 33.0 g

View full nutritional breakdown of Noodles with Easy Peanut Sauce calories by ingredient
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Introduction

This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha. This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.
Number of Servings: 4

Ingredients

    4 ounces whole wheat spaghetti
    1 package (10 ounces) frozen broccoli florets
    1 cup shredded carrots
    1/4 cup natural peanut butter
    2 tablespoons reduced-sodium soy sauce (use low-sodium variety if you prefer)
    2 garlic cloves, minced
    1 teaspoon grated fresh ginger
    1/3 cup warm water
    1 teaspoon sriracha sauce (Thai hot sauce, available in the Asian food aisle)

    Pre-cooked protein of your choice:
    2 cups shelled edamame
    12 ounces cooked chicken breasts, chopped (calculated in the nutrition info)
    12 ounces cooked tofu

    To garnish:
    sesame seeds
    fresh cilantro

Directions

Cook the pasta and broccoli according to package directions.
Combine the peanut butter, soy sauce, ginger, garlic, water, and sriracha in a small bowl.

One minute before you drain the pasta, add the carrots to the pot. Drain and add the pasta, vegetables, your choice of protein and sauce to the pot. Heat through and serve.

Makes 4 two-cup servings.

Garnish as desired.

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Member Ratings For This Recipe


  • Incredible!
    40 of 43 people found this review helpful
    sriracha is also known as "rooster sauce"(because is has a rooster on the bottle) and is a spicy red pepper sauce. You can substitute sweet chili paste, but we use half rooster sauce half sweet chili paste at our house. Also, be sure to add some fresh minced ginger! Also like it with udon noodles. - 1/11/11

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  • 38 of 39 people found this review helpful
    one ounce of soy sauce is 2 tablespoons.

    sriracha sauce is asian hot sauce.
    - 1/11/11

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  • Incredible!
    21 of 24 people found this review helpful
    This one was great! I did not have the srirachan sauce so I used red pepper flakes to spice it up.I also added just a sprikle of chopped peanuts to the top to add crunch. I will do this again. Can't wait to have the leftovers for lunch this week! - 1/11/11

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  • Incredible!
    15 of 15 people found this review helpful
    I make these often. When I am in a hurry I use a bag of broccoli slaw and call it good. And I tend to add extra sriracha sauce. - 1/11/12

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  • 15 of 22 people found this review helpful
    Check the sodium content - FAST!! 2TBS soy sauce = 1805 mg sodium. Divided by 4 servings = 451 mg....for the soy sauce alone. - 1/12/11

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  • O.K.
    13 of 15 people found this review helpful
    I had to double the sauce recipe because I had no where near enough to even lightly coat everything and it was pretty boring. - 1/16/11

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  • Incredible!
    11 of 11 people found this review helpful
    awesome! used crunchy pb and omitted siracha sauce. added shrimp and used white pasta. super yummy. 1 oz of soy sauce is 2 tbsp. - 1/12/11

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  • 10 of 15 people found this review helpful
    Would be really helpful if the photo bore some relationship to the recipe! Cannot see broccoli or carrot or any protein. But I can see loose peanuts and spring onions neither of which were mentioned! - 9/8/13

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  • 9 of 12 people found this review helpful
    You could also substitute Kraft Free Catalina dressing for the Sriracha sauce...not spicy at all. - 5/24/11

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  • Very Good
    9 of 9 people found this review helpful
    This will work. Try it with cooked turkey or even lean ham.
    Note that there are two Sriracha sauces. I assume this recipe calls for the spicy. But if you've got kids, maybe try the sweet version.
    - 1/11/11

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  • 6 of 7 people found this review helpful
    Sub 1 Tbsp tahini (sesame paste) in lieu of peanut butter. Tahini needs to be thinned with water anyways so you'll get more sauce for fewer calories. - 6/19/12

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  • 3 of 3 people found this review helpful
    Forget the whole wheat pasta in this. Its too heavy. Don't know why we're so convinced we always have to use whole wheat pasta.....heavy on calories. In this dish the carrots and broccoli provide substantial fiber. Use angel hair or thin spaghetti, lighter as would be found in a Thai dish.... - 1/9/15

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  • O.K.
    3 of 4 people found this review helpful
    I'm not a good cook but the recipe seemed pretty simple to follow but all I tasted was peanut butter, it was thick and pastey. It seemed like it needed something liquid so I added more soy sauce, it didn't help. I couldn't eat it. - 9/18/12

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  • Incredible!
    3 of 3 people found this review helpful
    My family loves this recipe. I have made it with chicken, pork and pot stickers (dumplings) and it is great with any of them. I can't belive I finally know how to make an Asian dish. - 7/6/11

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  • Incredible!
    3 of 3 people found this review helpful
    I loved this dish! Making it all in one pot made for easy clean-up. I used brown rice spagetti noodles and leftover beef from a roast. I left the sriracha out until the very end, after I had served the kids. I will definitely be making this again. - 1/12/11

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  • 2 of 2 people found this review helpful
    LANASMOM is correct. The nutrition for the recipe doesn't list peanuts and lists 25 calories from butter which is not in the recipe. Also PENNE PASTA? That's in the nutrition specs but the recipe calls for ww spaghetti???? I know we have to be flexible but we are working hard here to count stuff. - 9/8/13

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  • Very Good
    2 of 2 people found this review helpful
    I finally figured it out: whole wheat pasta needs the high end of the cooking time, or it will be yucky. Also, mix the sauce in a small bowl as it says; m.b. add some pasta sauce. I treid to save washing; dumped the sauce ingredients into the noodles and the pb did not melt as I thought it would. - 2/5/13

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  • Incredible!
    2 of 3 people found this review helpful
    Its a great quick/cheap dish. I used silken tofu for the protein and I sauteed it before mixing it into the noodles so it wasn't so mushy. If I were to do it again (which I am) I would use firm/extra firm tofu instead. Otherwise, great recipe! - 7/7/12

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  • 2 of 8 people found this review helpful
    I'm going to try this tonight and add shrimp and some more veggies to make it a larger for feeding more people. Thanks! - 1/11/11

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  • Very Good
    1 of 1 people found this review helpful
    I found this sauce a bit acidic, so I added 2 teaspoons sugar. Tasted just like pad Thai! Also, I was out of fresh ginger, so I used about a teaspoon or more of powdered. Yum! - 3/31/17

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  • Good
    1 of 1 people found this review helpful
    This recipe has potential but I found it to be a bit bland. I plant to use just a little bit of sugar and some lime juice the next time I make it to round up the sauce. - 9/9/16

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  • Very Good
    1 of 1 people found this review helpful
    I really enjoyed this recipe a lot. My son said it was "ok". I used shrimp. Thanks for the idea! - 2/10/14

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for 2 by reducing the pasta to 2 servings. I substituted snap peas for the broccoli & carrots, skipped the additional protein, but added dry roasted peanuts. I also reduced the sriracha sauce to 1/2 tsp but used the 1 tbs peanut butter and 1 tbs soy sauce. The result was yummy! - 9/9/12

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  • 1 of 1 people found this review helpful
    a great hi-protein dinner. Great for us gastric bypass members. - 1/17/12

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  • Good
    1 of 1 people found this review helpful
    I uploaded a photo that represents the correct recipe! Try this one, its really good if you tweak it a bit. =] - 1/11/12

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  • 1 of 4 people found this review helpful
    what is sriracha sauce? where do I find it at the Grocery Store? - 1/11/11

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  • 1 of 8 people found this review helpful
    How much is one ounce of soy sauce?? - 1/11/11

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  • Yum - 8/15/17

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  • Looks good - 8/11/17

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  • Made this withrice noodles - very tasty! - 8/8/17

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  • This was easy to prepare and very tasty! - 7/16/17

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  • If you run into a wall, don't turn around and give up.
    Figure out how to climb it, go through it, or work around it.
    - Michael Jordan
    - 7/6/17

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  • I don't understand why the sodium per serving is so high, the breakdown doesn't say.
    - 7/6/17

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  • you can add chicken - 6/27/17

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  • I love this recipe!!! So flavorful. I use corn pasta or spaghetti squash for my noodles. - 6/6/17

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  • It was OK, but we preferred a different "sauce". This was sticky, flavor was ok but i think a bit too thick with peanut butter, and i do like peanut butter. Normally I would play around with the recipe but the other one i compared this to was less complicated
    - 6/4/17

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  • The calorie count in this is incorrect. The calories from the pasta are only 95, not 175. The entire recipe calls for four ounces of dried pasta, therefore, each serving contains one ounce of dried pasta, which contains about 95 calories. - 6/3/17

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  • This recipe was a hit with the family and me. It was delicious. I tried to stay as close to the recipe as I could. I use almond butter and I thought we needed natural butter so I used almond butter instead and I thought we had sriracha sauce but we didn't so I threw in some cayenne flakes. - 6/1/17

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  • Sodium is a little too high for me. Sounds good. - 6/1/17

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  • yum - 5/31/17

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  • This was so good. I will use it again and again. - 5/31/17

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  • z - 5/31/17

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  • This looks excellent. I want to try it for DH and myself. - 5/31/17

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  • Have made something similar. PB makes a hit. - 5/31/17

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  • This recipe is delicious. but I cut the soy sauce in half to lower the sodium! I love any recipe that gives me a great protein boost! - 5/31/17

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  • Will substitute for the sriracha sauce. - 5/31/17

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  • wasn't the best thing for my family. - 5/31/17

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  • I use rice noodles in Asian dishes. And you don't need to add extra protein at all, the peanut butter will suffice. - 5/31/17

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  • Some interesting comments and substitutions - 5/31/17

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  • lots of calories so I won't be trying this but looks good - 5/31/17

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  • Looks worth trying! - 5/31/17

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  • I tried it but left out the sriracha because my guest will not eat spicy food it was ok - 5/31/17

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  • Sounds delicious! - 5/31/17

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  • I am going to try this for dinner! - 5/31/17

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  • EASY and GREAT! - 5/31/17

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  • Excellent - 5/31/17

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  • Looks absolutely yummy! - 5/31/17

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  • This recipe is delicious!!!! - 4/20/17

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  • Pretty Good - 3/30/17

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  • I loved the hot sauce and added green, yellow and red peppers. This is a great one for egg foo young sauce! A keeper! The whole wheat spaghetti offers a nice texture. A family favorite! - 3/30/17

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  • Nice! - 3/27/17

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  • Very good. Added more siracha on top too. The recipe is not spicy at all. - 3/15/17

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  • perhaps I will try again another day - 2/1/17

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  • Has anyone tried this with powdered peanut butter? Would it work? Also, how about zucchini instead of the pasta (spiralized)? - 9/5/16

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  • How funny - last night Matthew's stepson (11 got this. He said it wasn't the first time, but this time it was too spicy for him and barely ate any of it. Bothered me because I so hate to see food wasted. - 7/7/16

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  • Try Barilla Pasta Plus to cut the carbs & add protein. PB2 powdered peanut "butter" makes up into a pretty good Asian peanut sauce. We make a variation of this recipe all the time. (Can't handle Sriracha!) Used Thai Kitchen Red Sweet Chili Sauce instead. - 7/3/16

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  • Delectable! - 5/31/16

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  • Lindy M I am certain the "peanuts" and onions are the edamame and the cilantro. Haven't made it I would omit the Sriracha sauce and the garlic. Might be nice on ramen noodles. Sorry didn't mean to rate it the first time. - 5/31/16

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  • Insanely good!!! - 4/2/16

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  • Instead of frozen, I use fresh veggies and xfirm tofu with yakosube noodles(can't spell) They are the Jap.noodles and buy them fresh. Also put in mushrooms, baby corn tips, and other fresh veggies on hand. I quickly stir fry the veggies before adding to the liquids, it is a good starter recipe. - 12/20/15

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  • I used all the same ingredients but modified it to one serving and to my taste. It was delicious. - 12/15/15

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  • Excellent! It's a keeper. I didn't have any sriracha sauce, so I used two mild hot sauce packets from Taco Bell. - 11/8/15

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  • I make this frequently but use whatever veggies I have in the crisper. I will roll it up in rice paper and when someone wants a snack they just grab one out of the fridge. They are good cold. - 10/6/15

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  • It's ok but i think I'll make double sauce next time - 6/25/15

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  • It was good but we wanted more kick. Will definitely add more siracha sauce next time around. - 5/17/15

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  • Next time I'll double the sauce, but other than that, it was so good that my hubby ate three servings. - 2/6/15

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  • You can use the Low Sodium Soy Sauce. I'm making this tonight! - 2/5/14

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  • It's what's for dinner! Delicious! - 1/30/14

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  • Even my kids loved it! - 1/19/14

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  • I didn't have sriracha sauce so I substituted Cholula hot sauce and added a few dashes of red pepper flakes. I also used ginger powder instead of fresh because that's what I had. Turned out really yummy and so easy! - 1/15/14

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  • We really liked the flavor of this. I used crunchy peanut butter and added some green onions served it as a side with Simply Asia chicken & vegetable stir-fry, YUM! - 10/15/13

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  • I loved this recipe! I added more sriracha sauce than the recipe called for since my husband and I like spicy food (1 Tbsp rather than 1 tsp - perfect). Next time, I think I will use a little less peanut butter (at husband's request) and add some peanuts for crunch. - 9/25/13

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  • MMMMMmmmmmmm....! I was out of sriacha, so I just added some red pepper flakes. If you want to keep the calorie count the same but want to use edamame instead of the chicken, use 1 1/2 cups instead of 2. My only complaint is that the picture does not match the ingredients. - 9/24/13

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  • That's a LOT of sodium. - 9/24/13

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  • Healthy and anxious to try. - 9/14/13

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  • perhaps I used too much spaghetti, but it needed a bit more sauce. I'll double the sauce next time and add more hot sauce too. Added thinly sliced red peppers for colou and nutriative value. Wonderful, and easy. Sitting at the table 25 minutes after I decided to make it. - 9/13/13

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  • Going to try this without the nuts. - 9/12/13

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  • I am totally confused the email says 287 calories..the recipe says 415! likely to do the 287, not likely to do the 415 with that much sodium..in fact, nothing about that seemed all that great for you. - 9/12/13

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  • Tasty and easy. - 9/11/13

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  • Awesome, SP! THANKS for updating the pic! - 9/9/13

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  • It look good can`t wait to try it - 9/9/13

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  • 0 of 1 people found this review helpful
    WILL TRY THIS Mmmmmmmmmmm - 9/8/13

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  • I, too, needed more sauce. I like the recipe though, and have madenit more than once. - 7/30/13

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  • Was kind of bland. - 2/3/13

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  • Use PB2 powdered peanut butter, reconstituted with water, to cut calories and fat. And julienne the carrots, chop the broccoli and add scallions, cut on the diagonal. - 1/7/13

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  • this is a good reciepe to have in our file of foods that serve a great meal . cheaper to make then any hig fat meat . - 11/14/12

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  • The second photo does show the recipe the way it is posted.
    - 11/14/12

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  • 0 of 1 people found this review helpful
    Someone needs to edit the picture - 11/14/12

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  • 0 of 1 people found this review helpful
    Adding my voice to the chorus of comments on the photo. I was hoping to learn what *that* dish was. Why is the photo of this dish hidden in 'More photos of this recipe' to the right hand side? - 11/14/12

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  • Liked this with tofu, have added it to my cook book because it is a basic which can have lots of variations. - 9/9/12

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