Thursday, January 21, 2010

Asian Noodles

Asian noodles
From: taxi78cab

Boil some whole grain pasta. I prefer linguine, but rotini is good too or soba noodles if you want to be more authentic (not that anything about this is remotely authentic).

In a large skillet, saute any of the denser veggies like carrots, tossing in bell peppers just for a couple minutes. When those are almost ready, add any other veggies you want. I like to throw in frozen (without the shell) edamames, snow peas (frozen is great here too), waterchestnuts if I have them on hand, maybe some bean sprouts, and maybe shredded cabbage if I have that. I always try to include shredded carrots, peas, and edamames (for protein), but other than that, all items are optional depending on what you have available. Not so optional are some green onions/scallions although I did use regular onions last night 'cause that's all I had, but it wasn't as good.

Make the sauce in the skillet with the veggies at the end: Add 2-4 Tbsp cider vinegar, a whole lotta peanut butter (the natural kind with just peanuts and salt in it is better here) like 1/4 to 1/2 cup, some sweetener - molasses is good - usually around a Tbsp, and a bunch of soy sauce. Add some sort of hot sauce, just a dash of Sriracha is good or more to taste.

Toss the noodles with the vegetables and sauce. At the very end, right before serving, add some sesame oil (just a little... this stuff is strong!) and a bunch of chopped cilantro. These two items add a lot of flavor so don't skip them. Some peanuts on top are very nice too, but we didn't have those last night either. Most things are optional in this recipe, but I do recommend having the scallions, the sesame oil, and the cilantro because they really bring the flavor together. And obviously the PB is necessary for peanut noodles! That's it.

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