Bean-Thread Noodles With Crisp Vegetables In Peanut Sauce

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* Exported from MasterCook *

 

Bean-Thread Noodles With Crisp Vegetables In Peanut Sauce

 

Recipe By : Pasta East to West by Nava Atlas, page 64

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta East To West

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces bean thread noodles -- (cellophane)

***SAUCE***

2 tablespoons natural-style peanut butter

OR reduced-fat peanut butter

1 teaspoon sesame oil

2 tablespoons rice vinegar or other mild white vinegar

1 teaspoon sugar

1 teaspoon grated fresh ginger

1/4 cup hot water

***REMAINING INGREDIENTS***

2 tablespoons natural soy sauce -- plus more to taste

2 tablespoons dry sherry

1 teaspoon dark sesame oil

15 ounces canned baby corn -- liquid reserved

1 large red bell pepper -- cut into strips

1 1/2 cups snow peas -- trimmed

OR sugar snap peas

1 large carrot -- peeled and

cut into matchsticks

or sliced on the diagonal

6 stalks bok choy

sliced on the diagonal

8 ounces canned sliced water chestnuts -- drained

2 scallions -- up to 3

cut into 1-inch lengths

green parts only

8 ounces packaged baked marinated tofu

cut into short narrow strips -- (see note, page 33)

 

4 servings

 

Brimming with barely-cooked vegetables, this noodle dish makes a good light

dinner. Leftovers packed in a container and eaten cold also make a

terrific change-of-pace offering in a brown-bag lunch.

 

In a heatproof container, combine the noodles with hot water to

cover. Cover and let soak until al dente, about 20 minutes. Drain the

noodles, then transfer them to a cutting board, and chop in several

directions to shorten.

 

Meanwhile, combine the sauce ingredients in a small bowl, and whisk

together. Set aside.

 

Slowly heat the soy sauce, sherry, and sesame oil, plus 1/4 cup of the

reserved liquid from the baby corn, in a wok or stir-fry pan.

 

Raise the heat to medium-high, and add all the vegetables. Stir quickly to

coat them with the soy sauce mixture, then add the tofu and stir-fry until

the vegetables have just lost their raw quality, not more than 5

minutes. Remove from the heat.

 

Combine the noodles, vegetables, and sauce in a large serving bowl, and

toss well. Serve at once, passing around extra soy sauce if desired.

 

Calories: 379, Carbohydrate: 62 g, Cholesterol: 0 g, Total Fat: 8 g,

Protein: 11 g, Sodium: 882 mg

 

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