Recipe: Sesame Noodles with Garden Veggies–pairs with Gewurztraminer

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.

Serves 4

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


  1. 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.
  2. Cook spaghetti/noodles following package directions. Drain, rinse and toss with sesame oil.  Add the sauce and mix until evenly combined.
  3. Top with the crunchy vegetables and chicken or tofu (if desired) and serve immediately.