Don't get me wrong, this was great, but when you are seeking a particular flavor, nothing else will do.
Next time I will add more vegetables and less pasta. Of course I "forgot" the red pepper, aka I still dont vibe with red peppers and dont add them to things. Walking into a kitchen when peppers are cooking makes my mouth water, I want to eat them, but then I do and regret it. Someday red/green peppers...someday.
I think next time Ill use a different type of noodle. Chunky peanut butter was recommended but I had creamy so thats what I used. Always follow ingredients, but be careful when buying food that could go to waste. If you don't eat crunchy butter, don't buy it.
I made them Sunday night, tasted them and had them again for Monday lunch. Sadly they were tastier Sunday night, but by no means gross on Monday. I ate them again today, and they were still tasty. I made enough for the week, so Ill see how long it holds. This would be a fantastic dish for a potluck, especially in the summer, because it whips up quick and the ingredients are cheap.
I found this recipe in America's Best Test Kitchen: Family Cookbook, a cookbook I think every person should have. It has every basic recipe you would need, plus information on everything from the best olive oil, to how cook every bean, to a list of every type of cheese and what it goes well with. I've been missing sleep just to read this wonderful book, I would say its a "must have".
Do not let the ingredient list scare you, a lot of components are things you probably have around the house. Specifically the kitchen, hopefully you dont keep peanut butter in your bathroom, though to each his/her own.
Noodle note: Chinese eggs noodles may not be in your pantry, they sadly arent in mine, so use what you have on hand. I only buy whole wheat noodles these days, its good habit to get into. I used angel hair, but think rotini, spaghetti, or farfelle would all be great.
5 tablespoons sesame seeds
5 tablespoons soy sauce or Braggs Liquid Amino Acids
1/4 cup chunky peanut butter
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon fresh grated ginger
2 garlic cloves, minced
1 teaspoon Tabasco
1/2 cup hot water
1 tablespoon salt
1 pound fresh chinese noodles(see note)
4 scallions, sliced thin
2 medium carrots, peeled and grated
1 red bell pepper, stemmed, seeded, and sliced thin
1. Toast the sesame seeds in a small skillet over medium heat, stirring, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon of the sesame seeds. Puree the remaining 4 tablespoons sesame seeds with soy sauce, peanut butter, vinegar, sugar, ginger, garlic, and Tabasco in a food processor (or blender) until smooth, about 30 seconds. With the machine running, add hot water, 1 tablespoon at a time, until the sauce has the consistency of heavy cream. You may not need all the water, the texture is key.
|Creamy and healthy. Yes!|
2. Cook the noodles as directed until tender. Drain and rinse the noodles under cold water until cool. Shake out excess water and transfer to a large bowl. Add the scallions, carrots, red pepper, and sesame sauce and toss to combine. Serve on a platter, or divide into bowls and sprinkle with reserved sesame seeds.