Rec: Vegan - Szechuan Noodles with Peanut Sauce (Jane Brody) - Xpost

April 6, 2000

Hi all,

Here is a cheap, easy, tasty -- and ingreds are simple -- pasta salad

(vegan even!). I made yesterday (and it's now GONE.Yum!).... We judged it

to be a keeper. ) It's not huge on nutrition, as it stands, but gosh

it's so good and fast and we can add stuff to it. I'm putting this is my

DESPARATION DINNERs cookbook for times I really don't feel like

cooking...or if company comes...or if a dish is needed for a potluck,

etc.... or, if I get a wild craving. I like it, can u tell?

Brenda Adams

* Exported from MasterCook *

" Szechuan " Noodles with Peanut Sauce

Recipe By :Jane Brody's Good Food Book p359

Serving Size : 4 Preparation Time :0:00

Categories : Favorite Quick/Easy/Cheap

Salads - Pasta Vegan

Amount Measure Ingredient -- Preparation Method

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

12 ounces spaghetti -- linguine, or similar pasta

SAUCE:

1/3 cup hot water

1/3 cup peanut butter -- see *

2 teaspoons soy sauce -- see *

2 teaspoons vinegar -- see *

2 scallions -- finely chopped, divided

2 cloves garlic -- very finely minced

1 teaspoon sugar

1/4 teaspoon hot red pepper flakes

or more, to taste

*Brody prefers a smooth, natural peanut butter. I used chunky and it

seemed good to me. And, she prefers a reduced-sodium soy sauce. She

prefers a white wine vinegar or rice vinegar. (See my notes for other

ingredients I added.)

DIRECTIONS: Cook pasta al dente, drain, set aside, and keep warm. In a

medium bowl blend hot water, peanut butter; stir in soy sauce, vinegar,

scallions -- all but 1 Tablespoon which you can use for garnish, garlic,

sugar, and hot pepper flakes. Combine sauce with hot spaghetti in serving

bowl. Garnish with reserved green onions.

Brenda's notes: Made 4/5/2000. The sauce is a snap to throw together! You

can prepare it while the pasta cooks. You will want to add the sauce to

warm noodles.

Dish can be served at room temp or hot; and only the pasta needs cooking! It

takes very little time to throw together and uses ordinary supermarket

ingredients. Can be served as a main dish along side a green vegetable

or a salad OR served as a side dish. There's NOTHING to making this dish!

EASY! CHEAP! It's is a keeper for times you need something tasty and

quick. It's meatless and vegan. Would be great for pot luck, office

party, etc.

Other things I added (but it was good just as written): I added shredded

carrots, chopped cilantro and white

onions, more garlic, more green onions, and pinch of salt. (Next time, I

will probably add some red bell pepper slivers.)

Description:

" Can't beat this vegan dish for taste, fast, quick, cheap! It's a

keeper. "

S(Taste tested and typed by):

" Brenda Adams (adamsfmle); xpst to mc, veg, tnt 4/6/00. "

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

Per serving: 454 Calories (kcal); 12g Total Fat; (24% calories from fat);

17g Protein; 70g Carbohydrate; 0mg Cholesterol; 280mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates

Bogatyr · September 17, 2010

This very recipe from this very book got me through graduate school. Cheap easy fast and excellent. I add tons more garlic and red pepper for a very spicy dish. It's awesome hot, room temperature, and cold from the fridge (on the rare occasion when there are leftovers).

I just started making it again after a break of many years and my kids love it!