Singapore Hot Spicy Sesame Noodles |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This recipe is a combination of recipes and of course I had to add my two cents! I hope it tastes as good for you as it did for the whole kitchen crew here at Ponce Plaza! Ingredients:
2 tablespoons ketchup |
2 1/2 teaspoons brown sugar |
1 1/2 teaspoons chopped cilantro |
1 teaspoon cornstarch |
3/4 teaspoon garlic powder with parsley |
1/4 teaspoon red pepper flakes, crushed |
1/2 lb spaghetti or 1/2 lb linguine |
1/4 cup tamari soy sauce |
1/4 cup chunky peanut butter, softened in microwave for 15 seconds on high |
2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar |
1 tablespoon dark sesame oil |
2 cups shredded cabbage and carrot coleslaw mix (*) |
1 cup bean sprouts (**) |
4 scallions, chopped on an angle |
2 tablespoons toasted sesame seeds (***) |
Directions:
1. Cook pasta to al dente, then cold shock it by running it under cold water in colander.
2. Drain the pasta very well. Set aside.
3. Prepare the Singapore Sauce by combining all the ingredients in a small bowl.
4. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil and 2 Tablespoons of Singapore Sauce.
5. Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce.
6. Sprinkle scallions and sesame seeds throughout the salad.
7. *Shredded cabbage, mixed cabbage & carrot mix found in your produce dept.* **The fresh bean sprouts are also found in produce dept.** ***To toast the sesame seeds place them in a non-stick pan on medium-low heat & watch them closely - about 3 minutes***.
8. Serve and enjoy!
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