Tuesday, January 18, 2011

SO, what is your dish?

SO, what is your dish?

Choices!  Choices!  Choices!

Spicy Sesame Noodles
adapted from no less than 100 recipes
Serves 4-6

4 tablespoons peanut oil
2 teaspoon red pepper flakes
½ cup peanut butter
1 tablespoon butter
8 large cloves of garlic, minced
4 tablespoons peeled and minced fresh ginger
6 tablespoons sesame oil
4 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 tablespoons sugar
3 teaspoons salt
1 lb whole wheat spaghetti noodles
12 spring onions, thinly sliced
4 tablespoons toasted sesame seeds
1 cup coarsely chopped fresh cilantro

In a small saucepan over medium heat, warm peanut oil. Add red pepper flakes and cook, stirring, until the oil becomes slightly red and the pepper is fragrant. Add Peanut butter and butter stir until melted. Add garlic and ginger and cook until fragrant and soft, about 1 minute. Remove from heat. In a small bowl, whisk together sesame oil, soy sauce, sugar, balsamic vinegar, sugar and salt. Whisk in the garlic-ginger peanut butter mixture. Set aside.  Cook noodles according to package directions. Drain and rinse under cold water. Transfer to a bowl. Add sauce and coat the noodles. Add scallions and coat the noodles. Cover and let sit at room temperature for 2 hours. Just before serving add sesame seeds and cilantro. Toss to coat. Can serve cold, room temperature or reheat to steaming, piping hot.

These noodles are tangy, filling and quite frankly, simply delicious. Feel free to serve them with additional soy sauce, hot sauce and red pepper flakes. They can be served as a main meal with grilled chicken, shrimp, steak or eggs. They are easy on the weekly budget and perfect for a packed school or work lunch. The sauce is also very versatile. It is perfect for fish tacos,  grilled flank steak or a thick dip for fried wontons.

I love food blogging – it just feels good!  I am sending my Spicy Sesame Noodles to Presto Pasta Nights by Girlichef    Stay in touch.