Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  spaghettini
  1           teaspoon  Asian sesame oil
  3        tablespoons  low sodium chicken broth
  3        tablespoons  natural peanut butter
  1              ounce  firm reduced fat tofu
  1         tablespoon  rice vinegar
  1         tablespoon  reduced sodium soy sauce
  1           teaspoon  sugar
     1/2      teaspoon  minced ginger
     1/2           cup  bean sprouts
     1/2                cucumber, peeled -- seeded and julienned
  2                     scallions, halved lengthwise -- cut into 1" lengths
  1         tablespoon  minced fresh cilantro
                 pinch  crushed red pepper flakes

Preparation:

Cook the spaghettini according to package directions. Drain in a colander, rinsing with cold water. Place in a serving bowl. Add the sesame oil and toss lightly. Meanwhile, to prepare the dressing, in a blender or food processor, puree the broth, peanut butter, tofu, vinegar, soy sauce, sugar and ginger. Scatter the bean sprouts, cucumber and scallions over the noodles; pour the dressing over and toss lightly to coat. Sprinkle with the cilantro and pepper flakes.

Nutritional Information:

11 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 25mg Sodium