Pasta Day

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Peanut Sesame Noodles

Soba Noodles With Mushrooms And Peas

 

* Exported from MasterCook *

 

Peanut Sesame Noodles

 

Recipe By : Star Tribune, June 24, 1999

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound dry spaghettini or thin spaghetti

1 cup snow peas -- sliced vertically

optional

1/2 cup chunky or super-chunky peanut butter

1/3 cup rice wine vinegar

1/3 cup sugar

3 tablespoons soy sauce

2 tablespoons water

1 tablespoon toasted Asian-style sesame oil

1/4 cup Thai sweet chile sauce -- (see Note)

1 1/2 teaspoons finely minced garlic

1 teaspoon finely minced ginger

1 tablespoon sesame seeds

lightly toasted in small pan or in oven

1/4 cup chopped fresh cilantro

1 large carrot

cut into tiny matchstick slices

2 cups bean sprouts

4 green onions -- thinly sliced

1/2 cup salted roasted peanuts -- chopped

 

Makes 10 cups. Grilled teriyaki-marinated chicken breast, thinly sliced,

is wonderful on top of the Peanut Sesame Noodles to make it an easy,

one-dish entree. Note: Thai sweet chile sauce is a sweet and hot sauce

that has a translucent quality. The label usually says " for chicken " or

has a picture of a chicken on it. It is available at well-stocked Asian

grocers. This is not the same as the extremely spicy, hot Chinese chile

paste.

 

Break spaghettini in half and cook in boiling water according to package

directions until just cooked. Drain pasta and rinse in cold water. Drain

very well and set aside.

 

Bring small pan of water to boil. Add snow peas and count to 5. Drain

immediately and rinse in cold water. Drain well.

 

In large bowl, whisk together peanut butter, vinegar, sugar, soy sauce,

water, sesame oil, chile sauce, garlic and ginger until smooth.

 

Add cooked pasta, snow peas, sesame seeds, cilantro, carrot, bean sprouts,

green onions and peanuts to dressing. Toss together, coating pasta and

vegetables well with dressing.

 

Nutrition information per 1 cup serving: Calories 380, Carbohydrates 53 g,

Protein 14 g, Fat 14 g, including sat. fat 2 g, Cholesterol 0 mg, Sodium

610 mg, Calcium 45 mg, Dietary fiber 4 g. Diabetic exchanges per serving:

2 vegetable exch., 3 bread/ starch exch., and 3 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Soba Noodles With Mushrooms And Peas

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 72

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola or peanut oil

1/2 teaspoon chili paste with garlic

4 garlic cloves -- finely chopped

2 teaspoons freshly grated ginger

8 ounces shiitake mushrooms -- stems removed,

caps thinly sliced

1 large red bell pepper -- cored

seeded and thinly sliced

1 small head bok choy

cut into 1/2-inch slices

1/2 cup vegetable or mushroom broth or water

8 ounces sugar snap peas

strung and cut in half crosswise

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

1 pound soba noodles

1 tablespoon dark roasted sesame oil

1/3 cup chopped cashews

 

4 to 6 servings

 

I like to make this Asian-inspired pasta dish with soba noodles, which are

made of buckwheat flour. These noodles are considered to be very warming,

so they are perfect for a winter evening meal. If you don't have soba

noodles on hand, feel free to substitute any other kind of noodles, or even

linguine.

 

1. Place a large pot of water (6 quarts) on high heat to boil for the

noodles.

 

2. In a large saute pan or skillet, heat the oil over medium heat. Add

the chili paste with garlic, the chopped garlic, and ginger. Cook,

stirring, for 30 seconds. Add the mushrooms, red bell pepper, and bok

choy. Cook, stirring, for about 5 minutes.

 

3. Add the vegetable broth or water and the sugar snap peas. Simmer on

low heat for about 5 minutes, until the peas are tender but retain some

bite. Stir in the soy sauce and rice vinegar. Turn off the heat.

 

4. When the water comes to a boil, add the soba noodles and cook for 8 to

10 minutes, until the noodles are tender. Drain and add the noodles to the

vegetables in the saute pan. Toss and stir until well mixed. Turn heat on

high, add the sesame oil, and cook for 1 minute, stirring continuously.

Serve in pasta bowls garnished with chopped cashews.

 

 

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