This one, along with 90 % of the things I make, comes from Everyday Food. I got into a kick of making this a ton, then finally had to take a break. It's been awhile, however, so I think I'll make them this week. Will calls them 'peanut butter noodles' and eats them up! The best part, it's ready in under 30 minutes. You could add chicken if you'd like.
Lighter Sesame Noodles
Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes
Directions
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
Subscribe to:
Post Comments (Atom)
Posts
3 comments:
For those of us who are not cooking lingo savvy, what is al dente?
cooked, but still with a little bite to it. Not mushy!
Pretty much just go three minutes less than the cooking time suggested by the box.
Post a Comment