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Not So Spicy Peanut Noodles

POSTED: 2:36 pm HST October 12, 2004
UPDATED: 8:19 am HST October 19, 2004

This actually needs about a tablespoon of hot chili paste, but left it out for Ruby.

Video
Ingredients:
  • 1/2 package spaghetti noodles, cooked per package directions
  • 2 TBS vegetable oil
  • 1/2 medium onion, chopped
  • a handful of red cabbage, sliced thin
  • 1/2 carrot, julienne
  • 1 cup small broccoli florets
  • 2–3 pieces of bok choy, slice thin diagonal
  • 1–2 green onions, sliced thin
  • Sauce:
  • 1/3 cup peanut butter
  • 1/2 cup very hot water
  • 1 TBS fresh lime juice
  • 1 TBS soy sauce
  • 1–2 TBS sugar
  • 1 TBS rice vinegar
  • hot chili paste to taste (we used 1 tsp and it was very mild)
  • 1 tsp fresh minced ginger
  • Instructions:

    1. Combine ingredients and blend until smooth. You may want to add more water if the sauce is too thick.
    2. When the spaghetti water is boiling, blanch the broccoli and carrots for about minute, then rinse them under cold water.
    3. Heat oil in non stick pan. Saute the onion for about 3 minutes, until it gets soft and translucent. Add the carrots and bok choy. Continue to stir fry. Add remaining vegetables and cook until crispy tender, about 5 minutes.
    4. Add the peanut sauace.
    5. Toss everything with the noodles. Add more water if the sauce is thick and sticky.

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