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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I had peanut noodles at a Thai carry-out place and then craved them again days later (and miles away). This recipe cures my craving for those noodles. I love cilantro and I add more than the recipe states :) Ingredients:
16 ounces thin spaghetti |
3 tablespoons sesame oil |
1 tablespoon black sesame seed |
1 tablespoon sesame seeds |
1/2 cup vegetable broth |
1/2 cup reduced-fat creamy peanut butter |
1/2 cup reduced sodium soy sauce |
1 tablespoon sugar |
2 tablespoons rice wine vinegar |
2 garlic cloves, minced |
1/4 cup chopped fresh cilantro |
1/4 cup chopped green onion |
1/4 cup chopped roasted peanuts |
1 inch piece fresh gingerroot, finely chopped |
Directions:
1. Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
2. Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
3. Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.
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