Recipe

Noodles And Vegetables With Peanut Sauce Recipe

	Waterlily / All my dishes 1 year, 10 months ago This is a really tasty dish -- it appeals to my vegetable-disapproving 8 year old, my Hong Kong native daughter-in-law, and lots of folks in between! Prep:10m Cook:10m Servings:46	Waterlily
	fresh peanut zesty asian vegetables noodles

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Ingredients

1 package pasta of your choice -- I like to use linguine broken into pieces about the same size as the julienned veggies.

½ c peanut butter

Peanuts

2 Garlic cloves

2 T Soy sauce or tamari

1/4 cup apple cider vinegar, rice wine vinegar, or balsamic vinegar

1 T Sugar or 2 t honey

1/8 t Cayenne pepper

¼ c Water

2 Carrots -- julienned

½ pound Snowpeas (sliced), sugar snap peas (sliced), green peas (whole) or edamame (whole)

1 red bell pepper, chopped fine

¼ c Roasted sesame oil

2 Green onions -- chopped

1 Cucumber -- peeled, seeded, & julienned

2 T sesame seeds, optional

Directions

Cook pasta according to the package directions.

In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. Blend until smooth and set aside.

Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside. (If using frozen green peas or edamame, simply thaw and add to the carrots)

Rinse the pasta with cold water and drain thoroughly. Pour into a large mixing bowl. Toss with the sesame oil.

Add the peanut sauce, carrots, and snowpeas/sugarsnap peas, green peas/edamame, and toss.

Just before serving, top with the green onions, cucumber and optional sesame seeds.

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