Peanut noodles

By mrboyton

Ingredients

• Peanut Noodles
• This recipe from Ariel Horowitz makes for a nice meatless meal or a spicy side dish.
• 8 oz. whole wheat rotini
• 1 TB. sesame oil
• 1/3 Cup smooth peanut butter
• 1/4 Cup teriyaki (preferred) or low sodium soy sauce
• 2 TB. rice wine vinegar
• 1 TB. mirin or xiaoxing cooking wine (optional)
• 1/2 tsp. GRANULATED GARLIC POWDER
• 1/2 tsp. POWDERED GINGER
• 1/8-1/4 tsp. CHINESE FIVE SPICE (preferred) or GROUND WHITE PEPPER, to taste
• 1-2 TB. peanut oil
• 2 scallions, chopped
• 1/4 Cup chopped peanuts
• 1/3 Cup chopped cashews

Preparation

Step 1

Cook the pasta according to package directions and drain well. While the pasta is cooking, in a large mixing bowl, whisk together the sesame oil, peanut butter, teriyaki sauce, rice wine vinegar and mirin (to measure the peanut butter easily, measure the sesame oil into a spoon and pour into 1/2 cup measure to coat the sides, then measure out the peanut butter with the oil-coated cup). Add the SPICES 1/4 tsp. at a time, whisking between additions. Gradually add the oil until the mixture has a sauce-like consistency as opposed to being thick and sticky (how much oil this takes depends on the kind of peanut butter used). Stir in the scallions and nuts. Add the pasta and stir to coat. Chill and serve.

Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 4-6

Nutritional Information: Servings 6;
Serving Size 1 cup (119g); Calories 450; Calories from fat 230; Total fat 26g; Cholesterol 0mg; Sodium 430mg; Carbohydrate 44g; Dietary Fiber 9g.