- Cook fettuccine according to package directions; drain. Rinse and drain noodles well; toss with sesame oil.
- Place noodles in center of large platter. Arrange vegetables around noodles.
- To prepare dressing, combine first 5 ingredients in medium bowl. Gradually blend in remaining ingredients into peanut butter mixture. Stir in 3 to 4 Tbsp. water until dressing has a consistency of heavy cream.
- Serve salad with dressing.
NOTE: If desired, tofu can be added to salad. Cut 1 lb. firm tofu into 1/2-inch thick matchsticks; drain on several layers of paper towels 30 minutes. Arrange tofu on platter with noodles and vegetables.
Adapted from “A Spoonful of Ginger” by Nina Simonds.
