Saturday, October 13, 2012

Peanut and Sesame Noodles

I know I have more than enough Asian noodle dishes on this blog, but I keep coming across new ones that are also great, so you can take your pick. I chose this recipe since I actually had all the ingredients for the sauce in my pantry. Usually I find an Asian recipe and realize that I'm missing some key component and then opt against making it. This is a really easy noodle dish. It makes a great lunch if you have any leftovers as well.

In this recipe, the veggies are quickly cooked with the boiling pasta so that they are crisp tender. I often just use raw veggies in an Asian noodle salad, but decided to give this method a try. I actually liked the result, but you need to be careful to not overcook the veggies. If you are hesitant at all, just use raw peppers, carrot, cucumbers, or any other veggie you like in an Asian noodle dish.

Adapted from Martha Stewart
Serves 6

12 ounces whole grain spaghetti
1 bunch broccoli, cut into florets and stalks peeled and thinly sliced
2 red peppers, thinly sliced (you can also use orange or yellow peppers)
1 large onion, halved and thinly sliced
1 carrot, peeled and cut into matchsticks
1/4 cup creamy peanut butter
3 tablespoons dark brown sugar
3 1/2 tablespoons rice vinegar
3 1/2 tablespoons soy sauce
2 1/2 tablespoons toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes

Bring a pot of salted water to a boil. Cook the spaghetti. Three minutes before the pasta is done, add the peppers, broccoli, onion, and carrot. Reserve 1/2 cup of the pasta water, drain the pasta and veggies.

In the meantime, combine the peanut butter, brown sugar, rice vinegar, soy sauce, oil, garlic and crushed red pepper in your serving bowl. Add the hot noodles and veggies to the sauce. Toss to noodle salad and if it seems like the sauce is too thick, add some of the reserved past a water to thin it out. Serve at room temperature. Pin It Now!

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