I have recently been looking for more vegetarian dishes to add to our weekly repertoire of tasty things to eat. Frankly, meat is just getting expensive so cutting it out a couple of times a week will make my wallet happier. I also figured that adding more vegetables to our diet could never hurt.
When I first tried this dish, I really did so under threat of rebellion. (The moral of that story is never let the kids who can read look at your magazines.) One of my children saw the peanut butter noodle headliner and thought that adding peanut butter to noodles was just about the best idea anyone had ever come up with. I had images of strongly peanut buttered noodles and I think my kids had images of something sweeter akin to their favorite peanut butter and jelly sandwich.
However, these Asian inspired noodles, are neither overly peanutty nor sweet but rather a delightful combination of several flavors that compliment each other. The recipe came from Family Fun magazine, but I have since played with it to further my ongoing quest: to add more vegetables!
You will need:
1 pound thin spaghetti, or soba noodles
1/2 cup creamy peanut butter
5 tablespoons rice wine vinegar
5 tablespoons sesame oil
4 tablespoons soy sauce
2 teaspoons peeled and grated fresh ginger root
1 small garlic clove, crushed
4 scallions, trimmed and cut
Toppings: shredded carrots, cucumbers, thinly julienned and seeded, bean sprouts, scallions, sesame seeds, and chopped peanuts.
Directions:
Cook the noodles according to the package directions, then drain and rinse with cold water.
In a large bowl, blend together the peanut butter, vinegar, sesame oil, soy sauce, ginger, and garlic.
Cook the carrots, cucumbers, sprouts, and scallions in a wok or sautee pan in peanut oil just until tender.
Add the noodles or pasta, toss well, then garnish with the toppings. Serve at room temperature.
You might also like:
Sweet ‘n Sour Chicken With Sesame Broccoli Salad
Also, check out the Families Cookbook!
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