I love anything with peanut butter, and peanut noodles are one of my favorite comfort foods. Feel free to experiment with different veggies. It would also be good with broccoli, asparagus, etc.
Peanut Sauce:
1/4 c. natural peanut butter
2 Tbs. brown sugar
6 Tbs. white wine
1/2 tsp. red pepper flakes
1/3 c. soy sauce
1/4 c. hot water
12 oz. linguine
1 red bell pepper, sliced into strips 2-3 inches long
1 bunch green onions (green and white parts), sliced on an angle
2 carrots, cut into matchstick-sized pieces
2 cloves garlic, minced
2 Tbs. fresh ginger, peeled and finely minced
1 Tbs. peanut oil
2 Tbs. sesame oil
Cook the linguine in boiling salted water until al dente. Pour the pasta into a colander and rinse in cold water. Allow the pasta to drain, and then toss with 2 Tbs. sesame oil and set aside.
In a small bowl, combine the peanut butter, brown sugar, and red pepper flakes. Stir in the hot water, and mix well. Add the soy sauce and white wine, set aside.
Over medium-high heat, saute the bell peppers, carrots, and green onions in the peanut oil. You want the veggies to caramelize a bit, so keep the heat up, but stir very frequently to prevent scorching. When the vegetables are tender, reduce the heat to medium-low and add the garlic and ginger. Saute until fragrant, being careful not to burn the garlic. Add the peanut sauce, and stir to combine. Allow the sauce to simmer for a couple of minutes, then add the pasta. Toss well, and cook for a moment until the pasta is heated through. Remove from heat and serve immediately.
2 comments:
I liked this a lot, but need to figure out how to make it less salty. With the wine, soy, and peanut butter it was pretty salty.
I loved this - great flavour. I do agree with Anna though, it is very salty. I added more pasta and veges and topped with fresh avocado. Did not have wine so substituted granadilla cordial!? Not very similar, I am sure, but dish was tasty and quick to make.
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