I swear I’m not turning into a vegetarian. But I’ve been craving peanut buttery noodles…so I had to make these when I saw them! Mm…delicious. Try it. I stuffed my face and am uncomfortably full but still want more. It’s super easy to make and takes no time at all. I used half the recipe for the dressing and ~1/2 box of whole wheat spaghetti noodles and didn’t find I needed any more dressing.
Peanut Sesame Noodles
Adapted from Gourmet, June 2002
Servings: Makes 6 side-dish or 4 vegetarian main-course servings.
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red wine vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted
Now you just mix up that delicious peanut buttery goodness sauce, cut up the veggies, toast the sesame seeds…and mix em all up and inhale!!