Scallion-Laced Sesame-Peanut Noodles

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Scallion-Laced Sesame-Peanut Noodles

 

1/4 teaspoon red pepper flakes

2 teaspoons minced fresh ginger

2 garlic cloves, minced

10 scallions, trimmed

1 teaspoon honey

1 1/2 tablespoons tamari or low-sodium soy sauce

1 1/2 tablespoons vinegar

1/4 cup crunchy peanut butter

2 tablespoons toasted sesame oil

1/2 pound thin spaghetti or vermicelli

 

Bring large pot of water to a boil. Add 1 tablespoon salt and spaghetti,

stirring to prevent sticking. Cook spaghetti until just tender, about 8 minutes.

Drain well. Transfer to large bowl. Add 1 tablespoon sesame oil and toss well.

In small bowl, combine peanut butter, vinegar, tamari, honey and 1 tablespoon

water and whisk until thickened and smooth. Thin with a little extra water if

necessary. Set aside.

Thinly slice 5 scallions. In small saucepan, heat remaining tablespoon sesame

oil and stir sliced scallions into oil. Cook over medium heat, stirring

occasionally, until softened, 3 minutes. Stir in garlic, ginger and pepper

flakes and cook 30 seconds, then remove from heat. Add mixture to spaghetti and

toss to coat.

Pour peanut butter mixture over spaghetti and toss to coat. Just before

serving, mince remaining scallions. Toss noodles again, transfer to serving bowl

and scatter minced scallions over top. Serve warm or at room temperature.

Serves 4.

 

 

 

 

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