Asian Sesame Noodles

Friday, October 23, 2009

I found this recipe at Angies Pangies. I absolutely love her blog. I was looking for something made with peanut butter and I found it. I guess I was craving peanut butter for some reason. I love the taste of the peanut butter sauce mixed with the pasta and veggies. I actually tossed in some boneless, skinless grilled chicken breasts just to complete the meal. You could leave out the chicken breasts for a vegetarian meal. What I like most about this recipe is the assortment of veggies you can experiment with in this dish. I used cucumbers, carrots, and onion. You could try broccoli, peppers, zucchini or whatever veggies you wish. Go wild with the veggies!


Asian Sesame Noodles
Slightly adapted from www.angiespangies.com

Ingredients:
3 chicken breasts, boneless, skinless, cooked and diced
12 ounces whole-wheat spaghetti
1 cucumber, sliced
2 carrots, peeled and cut like matchsticks
1 onion, thinly sliced
1/4 cup reduced fat creamy peanut butter
3 Tbsp brown sugar
2 Tbsp rice vinegar
2 Tbsp tamari (or soy sauce)
1 Tbsp sesame oil
2 garlic cloves, minced
1 tsp red-pepper flakes (can use less or more, according to preference)

Directions:
Chop the veggies. Use thin even slices to help them cook evenly. Since you are only boiling them for a few minutes, you want to make sure they are sliced thin.
Cook pasta in salted water for 7 minutes (or three minutes less than directions specify).
Add vegetables. Continue cooking the pasta and veggies for 3 minutes. Scoop 1/2 cup of water out of the pot and set aside.
Drain pasta and veggies after three minutes.
There are three ingredients that make this dish work, in my opinion. Peanut butter and sesame oil are key players here. The other is the crushed red pepper. I know that you might not like spicy food so you’ll be tempted to leave this out. But it’s a lot like salt – a flavor enhancer. If you like it spicy add a full teaspoon (and more), if you don’t, stick with 1/2 a teaspoon. It really makes a difference in taste.
Mix peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes in a large bowl.
Add pasta, cooked chicken, veggies and toss. Add reserved water if necessary, to thin sauce.
Can serve hot or cold, I like mine HOT!

Servings: 6 (1 cup per serving)   Points: 5 points without chicken or 7 points with chicken per serving


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