This dish is easy, delicious and satisfying–the perfect thing for a weeknight meal. You can substitute the suggested vegetables for other things you have on hand–matchstick carrots, chopped baby spinach or scallions also work well. Adapted from Dorie Greenspan.
Sauce: Other ingredients:
6 T. peanut butter 1 lb. thin spaghetti or lo mein noodles
5 T. soy sauce 1 T. Asian sesame oil
1.5 T. sugar ¼ cucumber, peeled and cut in slivers
1 T. warm water ½ red pepper, diced
1 T. Asian sesame oil 10 snow peas, thinly sliced
1 T. rice vinegar ¾ c. bean sprouts
¼ c. chopped fresh ginger 2 c. cooked shredded chicken or drained cubed tofu (optional)
3 cloves garlic, chopped
- Put all the ingredients for the sauce into a blender or food processor and purée until smooth. If you like spicy, add red pepper flakes to taste.
- Cook spaghetti/noodles following package directions. Drain, rinse and toss with sesame oil. Add the sauce and mix until evenly combined.
- Top with the crunchy vegetables and chicken or tofu (if desired) and serve immediately.