Creamy Peanut Butter Noodles w/ Vegetables

[Guest guest]

Personally, I like these served chilled. This recipe is as close as I have

found to the way the noodles taste in a favorite Chinese take-out place in

NYC.

 

1/2 cup low-sodium vegetable stock

3 Tbs smooth peanut butter *natural works best*

2 Tbs rice wine vinegar

2 Tbs low-sodium soy sauce

1/4 tsp red-pepper flakes

12 oz no-yolk medium egg noodles *I use soba noodles instead*

3 tsp sesame oil, divided

1 cup chopped scallions

1 Tbs grated fresh ginger

2 cups thinly sliced carrots *I julienne mine*

1 cup snow peas

1 cup thinly sliced mushrooms

1/4 cup water

1 Tbs toasted sesame seeds

 

1. In a small bowl, combine the stock, peanut butter, vinega, soy sauce, and

pepper flakes; set aside.

2. In a large pot of boiling water, cook noodles until tender. Drain and keep

warm.

3. Meanwhile, in a large no-stick pan over medium heat, warm 2 tsp of the oil.

Add the scallions and ginger; cook, stirring frequently, for 2 minutes. Add the

carrots and snow peas; cook, stirring constantly for 4 minutes. Stir in the

mushrooms and water; cook for 2 minutes or until veggies are tender.

4. Place noodles in a large serving bowl. Toss with the remaining 1 tsp of oil.

Add the veggies, peanut butter sauce and sesame seeds; toss to mix well.

 

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~ P_T ~

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A painting is never finished - it simply stops in interesting places.

-Paul Gardner, painter