Monday, June 16, 2014

Whole Wheat Sesame Noodles with Spicy Peanut Sauce

This was a delicious recipe!  The girls and I loved it and will make it again.  For leftovers, add some teriyaki sauce for added flavor.
Whole Wheat Sesame Noodles with Spicy Peanut Sauce

1/2 lb. whole wheat spaghetti
generous amount of salt, added to water for cooking pasta
1/4 cup Tamari (or Soy sauce of your choice)
1/4 cup natural (low sugar) peanut butter
2 T rice vinegar (not seasoned)
1 T sesame oil
1-2 tsp. Sriracha or other hot sauce (Or more, use as much as your mouth can handle.)
2 cups shredded napa cabbage or cabbage (original recipe used coleslaw mix, which would be great in this)
1 cup (or more) sliced sugar snap peas Beth used 1 # stir fry frozen vegetables
1/4 red bell pepper, thinly sliced
3 scallions, cut in thin diagonal slices
2 T sesame seeds

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.

While spaghetti cooks, combine Tamari or soy sauce, rice vinegar, sesame oil, and hot sauce in a large plastic bowl. Heat peanut butter in microwave for 10-15 seconds, then whisk it into the other sauce ingredients in the bowl.

Thinly slice cabbage (or remove 2 cups coleslaw mix if using that) and slice snap peas, red pepper strips, and green onions. Put sesame seeds in a small frying pan on the stove, ready to be toasted when the dish is done.

When spaghetti is well drained, add noodles and veggies to the bowl where you combined sauce ingredients, and toss to combine and coat noodles with sauce. Toast sesame seeds for 1 or 2 minutes over high heat and sprinkle over noodles.

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