NOODLES AND VEGETABLES WITH PEANUT SAUCE
From waterlily 17 years ago
- 10 minutes to make
- Serves 46
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!
Ingredients
- 1 package pasta of your choice -- I like to use linguine broken into pieces about the same size as the julienned veggies. shopping list
- ½ c peanut butter shopping list
- peanuts shopping list
- 2 garlic cloves shopping list
- 2 T soy sauce or tamari shopping list
- 1/4 cup apple cider vinegar, rice wine vinegar, or balsamic vinegar shopping list
- 1 T sugar or 2 t honey shopping list
- 1/8 t cayenne pepper shopping list
- ¼ c water shopping list
- 2 carrots -- julienned shopping list
- ½ pound Snowpeas (sliced), sugar snap peas (sliced), green peas (whole) or edamame (whole) shopping list
- 1 red bell pepper, chopped fine shopping list
- ¼ c roasted sesame oil shopping list
- 2 green onions -- chopped shopping list
- 1 cucumber -- peeled, seeded, & julienned shopping list
- 2 T sesame seeds, optional shopping list
How to make it
- 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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" It was excellent "