Not So Spicy Peanut Noodles
POSTED: 2:36 pm HST October 12, 2004
UPDATED: 8:19 am HST October 19, 2004
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This actually needs about a tablespoon of hot chili paste, but left it out for Ruby.
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:
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WATCH REPORT- Combine ingredients and blend until smooth. You may want to add more water if the sauce is too thick.
- When the spaghetti water is boiling, blanch the broccoli and carrots for about minute, then rinse them under cold water.
- 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.
- Add the peanut sauace.
- Toss everything with the noodles. Add more water if the sauce is thick and sticky.
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