pasta - Spicy Szechuan Noodles

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* Exported from MasterCook *

 

Spicy Szechuan Noodles

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound whole wheat spaghetti or soba noodles

1/4 cup peanut butter -- (or a mixture of peanut butter and

tahini)

1/4 cup warm water

3 tablespoons tamari soy sauce

2 tablespoons wine vinegar -- (preferably rice wine vinegar)

1 tablespoon dark sesame oil

1 teaspoon hot chili oil

2 cups fresh mung bean sprouts

1 cucumber -- peeled, cut lengthwise, seeded, and cut into

crescent slices

chopped scallions

toasted sesame seeds

 

Serves 4 to 6

Some years ago, Ashley Miller and Bob Love, both Moosewood cooks, introduced

this popular dish to the rest of us. They had discovered it in Chinese cooking

classes with Stella Fessler, one of our Ithaca mentors. We've been grateful for

it ever since.

Today, similar spicy noodle salads seem to be on the menus of most Asian

restaurants and every slightly trendy cafe but it is still a favorite with us,

and we think you'll be glad to learn how easy it is to make at home.

 

Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix

the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles

with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or

toasted sesame seeds, if desired. This dish is most flavorful served at room

temperature.

 

Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. Create

an Asian ensemble with Korean Greens (p. 212), Broccoli-Mushroom-Tofu Salad (p.

47), or Asian Asparagus Salad (p. 48).

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom Inc. "

 

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Per Serving (excluding unknown items): 145 Calories; 12g Fat (68.1% calories

from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 831mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0