peanut sesame noodles
active time: 30 min start to finish: 30 min
for peanut dressing
1/3 cup smooth peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons fresh ginger, pushed through microplane
1 medium garlic clove, minced
2 tablespoons rice wine vinegar
1 1/2 tablespoons asian sesame oil
1/3 cup honey
1 teaspoon dried red pepper flakes
for noodle salad
1 lb dried linguine
2 scallions, thinly sliced
1 red bell pepper, diced
1 cucumber, seeded & diced
1 carrot, grated
2 tablespoons cilantro, chopped
make dressing:
purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. if mixture is too thick, add water or chicken broth (reduced sodium) until desired consistency.
make salad:
cook pasta in a 6- to 8-quart pot of boiling salted water until tender. drain in a colander, then rinse well under cold water.
while pasta is cooking, prepare vegetables. if pasta is done before vegetables, put into bag, add just a drop of sesame oil to the bag and store in the refrigerator.
once the vegetables are prepared, add pasta and dressing, tossing to combine, and serve immediately.
makes 6 side-dish or 4 vegetarian main-course servings.
gourmet
june 2002
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