August 22, 2014

cold sesame noodles and vegetables with peanut sauce

Yum

This is by far one of my favorite Asian pasta dishes.  It is so quick and easy that you'll love making it, during the week or a busy weekend, when time is of the essence.  We ate it as a main course, but it would also be a great side dish for grilled meat or seafood.  Since it is served chilled, it is the perfect pasta for summer!

Servings 6-8
Total Time 20 minutes

INGREDIENTS
  • 1 pound spaghetti noodles (if you are making this gluten-free just make sure to grab gluten-free noodles)
  • 1/2 cup tamari (soy sauce of your choice or Bragg's liquid aminos)
  • 1/2 cup natural peanut butter, at room temp
  • 4 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons sesame oil
  • 1-2 tsp. sriracha or other hot sauce (or more, use as much as your mouth can handle)
  • 4 cups shredded napa cabbage or cabbage, thinly sliced (you can also use coleslaw mix, which would be great in this)
  • 2 cups (or more) sliced sugar snap peas, cut into 1/2 inch pieces
  • 1/2 red bell pepper, thinly sliced
  • 1 bunch green onions, cut in thin diagonal slices
  • toasted sesame seeds to serve


INSTRUCTIONS

1.  In a large bowl add the room temperature peanut butter.  Whisk in the soy sauce, a little bit at a time, until well blended.  

2.  Whisk in the rice vinegar, sesame oil, and hot sauce one at a time until well blended with the peanut butter.

3.  Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.) Drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.

4.  While the pasta is boiling add the the vegetables to the large bowl and toss to mix with the peanut sauce.

5.  When spaghetti is well drained, add the noodles to the bowl where you combined the sauce and vegetables.  Toss to combine and coat noodles with sauce. 

6.  Sprinkle with sesame seeds and enjoy!!!.

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