Stir-Fried Seasonal Vegetables with Fresh Chinese Egg Noodles and Chicken

Serves 6

For dressing:
Ingredients
3 oz soft silken tofu
1 ½  Tbsp natural unsalted peanut butter
1 Tbsp rice vinegar
¼  tsp chili oil (optional)
½  inch cube fresh ginger, peeled
1 clove garlic, peeled

Directions
Drain tofu 5-10 minutes in a colander
Puree all ingredients in a food processor until smooth
Set aside

For noodles, vegetables, and chicken:
Ingredients
3 oz fresh Chinese egg noodles (or spaghetti if fresh is unavailable)
2 Tbsp peanut oil
Assorted seasonal vegetables, sliced 1-inch thick.
For example:
1 small Japanese eggplant (or regular eggplant)
½  onion, sliced
1 zucchini or other seasonal squash
¼  head of broccoli, split into florets
1 lb pre-cooked chicken, shredded

Directions
Bring a 5-quart pot of water to a boil, cook noodles per package instructions, drain, and place in a large serving bowl.
Heat a large wok to medium-high heat; add peanut oil.
Place onions into the wok. Stir-fry for 1-2 minutes.
Add eggplant and broccoli, stir-fry 2 minutes more.
Add zucchini and stir-fry until all vegetables are cooked al dente (not too soft with a slight crunch).
Add chicken and remove from heat.
Add the vegetables and dressing to the noodles and toss gently.
Serve immediately.

*Note this dressing can be used for an Asian salad, as a dipping sauce for grilled chicken, or served with raw vegetables as an appetizer.
 

Nutritional Values:
Per serving: Calories 240, Total Fat 13g (20% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol 60mg (20% DV), Sodium 140mg (6% DV), Carbohydrates 10g (3% DV), Dietary Fiber 2g (8% DV), Sugars 3g, Protein 23g, Vitamin A 6%, Vitamin C 50%, Calcium 4%, Iron 8%.