Thursday, February 17, 2011

Peanut Noodles

This recipe is one of my favorite pasta dishes!! Actually it is more like a pasta salad than anything and it is definitly worth trying.

I first found this recipe in the Cook Yourself Thin cook book, by Voice. It is a great cook book that takes everyday recipes and revamps them into healthier versions. What I love about this one is, it is fresh, flavorful and satisfying, and in making this now a multitude of times, I found that there are no exact measurements needed. I simply mix it to my own desired taste and you totally can too!

I like mine sweeter than the original so I've added a little more sugar and made a few other variations including: using Napa cabbage instead of coleslaw mix, omitting the sesame oil and seeds.The original recipe is called Sesame Peanut Noodles, but I found the sesame was lost amidst all the other great flavors, so I just omitted it. You can also add pretty much any crunchy veggie to this recipe as well. One of my favorites is sliced sugar snap peas which I added in. Some sliced sunchokes and radishes would be great as well.

For Sauce:

¾ cup chunky peanut butter

½ cup low sodium soy sauce

½ cup unseasoned rice vinegar

2 tsp fresh grated ginger

Juice of one lime

1/4 cup light brown sugar – if you like your sauce extra sweet, add 1 extra tsp at a time until it reaches desired sweetness.

Directions for sauce:

Heat peanut butter in a glass bowl until melted about 20-30 seconds. Whisk in all other ingredients until sauce is smooth. Set aside:

For salad:

1 lb noodles – udon, soba or vermicelli noodles - cooked and cooled

2 gala apples peeled and julienned

1 head napa cabbage – thinly sliced

6 scallions - thinly sliced

1 small jicama - peeled and julienned about 1 heaping cup

1 cup sugar snap peas - sliced

1 ½ red or yellow bell peppers seeded and julienned

1 handful cilantro – chopped - more for garnish if desired.

Roasted peanuts - chopped – if desired


Cook noodles until desired doneness - drain and reserve 1 cup cooking liquid – set aside to cool. Peel, seed and chop/julienne apples and vegetables. Once noodles have cooled, if they are stuck together, toss with just enough cooking liquid to loosen. Toss noodles, vegetables and sauce together until everything is well coated. Place in the refrigerator and chill for at least one hour. Serve and Enjoy!!

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