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Ингредиенты
- 1/2 c. julienned carrots
- 3 ounce angel hair pasta
- 3 c. shredded napa cabbage (3-4)
- 1 piece ginger skewered with toothpick cooking spray
- 1 tsp light sesame oil (cool press)
- 1 x garlic clove chopped coarsely grnd pepper
- 1 pch red pepper flakes to taste
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. pureed peanuts
- 4 dsh toasted sesame oil
- 1 Tbsp. soy sauce
- 2 Tbsp. vinegar
- 4 Tbsp. water
Инструкции
- SAUCE: In a large heat-resistant serving bowl, combine the peanut butter, oil, soy sauce, vinegar and water.
- Heat plenty of lightly salted water till it boils. TIP - Hot the peanut butter mix: while the pasta water heats, put a splatter screen over the top and rest the serving bowl with the peanut butter mix on top; when the mix is soft sufficient to blend, remove the splatter screen.
- When the water boils, add in the carrots and the piece of ginger. Return water to the boil. Break the spaghetti in half and add in to the boiling water. Cook 5 min. Remove the ginger. Drain the pasta and carrots. Add in to the peanut butter mix. Stir to coat. Set aside; keep hot.
- Heat a wok over medium-high flame. Spray and add in a small amount of oil. Add in the garlic to the oil and stir 20 second. Add in the cabbage all at once. Stir fry till wilted (3 min). Season with coarsely grated pepper, red pepper flakes and minced fresh cilantro. Toss. Add in the vegetables to the pasta; toss well. Serve warm or possibly hot; offer soy sauce.
- VARIATION: Use other noodles. Add in other vegetables such as snow peas, green onions, etc. Replace napa with bean sprouts. Vary the flavor of the vinegar. We used pineapple vinegar.
- Description: "creamy peanut butter tossed with warm pasta."
- Serving Ideas : Pairs well with shredded pork and vegetables.
- NOTES : A sour, salty, sweet, nutty sauce dresses warm pasta and vegetables. Grind fresh peanuts or possibly us a low-fat no added sugar peanut butter which has not been enhanced with additional salt. Recipe was inspired by "Noodles with Peanut Sauce" from Everyday Chinese Cooking by Leeann and Katie Chin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 2 servings | |
| Calories 298 | |
| Calories from Fat 87 | 29% |
| Total Fat 9.84g | 12% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 501mg | 21% |
| Potassium 437mg | 12% |
| Total Carbs 43.31g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.76g | 3% |
| Protein 9.92g | 16% |
