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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. Read more . If you like, add snow peas and sliced red bell pepper for some crunch and cilantro for a punch. Enjoy. Recipe adapted from Bon Appétit . Ingredients:
8 ounces thin dried asian noodles or linguine |
4 tablespoons oriental sesame oil |
4 tablespoons chopped peanuts |
2 tablespoons finely chopped peeled fresh ginger |
3 large garlic cloves, minced |
6 tablespoons bottled teriyaki sauce |
2 tablespoons fresh lime juice |
1 teaspoon chili-garlic sauce |
1 1/2 cups thinly sliced green or red onions |
optional |
snow peas |
red bell pepper, sliced |
cilantro |
Directions:
1. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
2. Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds.
3. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds.
4. Mix sauce and onions into noodles. Season with salt and pepper.
5. Serve warm or at room temperature.
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