Marco Polo Recipes

Steps:

• Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; 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 large pot of boiling water, cook pasta according to package directions.
• Drain pasta in a colander and add to vegetables in serving bowl.
• Pour tofu and peanut sauce on top and toss to combine.

Steps:

• Put a large pot of water on to boil for pasta.
• Combine sauce ingredients and gently heat. Stir until thickened.
• Toast sesame seeds in a small fry pan until fragrant. Do not over brown.
• In the meantime, cook the pasta until tender but firm. Drain.
• Toss the pasta with the sauce and garnish with scallions and sesame seeds.

Steps:

• Prepare noodles as package instructions and toss with other salad ingredients.
• Mix dressing ingredients and pour over salad and toss till well mixed.
• Let salad marinate in refer at least 2 hours.
• Lightly toss the salad a couple of times to redistribute salad dressing during marination.
• Garnish with reserved whole pea pods.

Steps:

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.