Sunday, August 17, 2008

Lighter Sesame Noodles


This is a healthy dinner we recently added to the weekly menus and great for left over lunch. It is fairly flexible recipe because you can play around with the veggies or adding a protein type, like tofu or chicken, and with the whole wheat noodles you get some additional fiber to boot.

Recipe is from the May 2008 FOOD magazine. You can get a printable version of the recipe here.

Ingredients

Serves 4

  • Coarse salt
  • 12 ounces whole-wheat spaghetti
  • 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1/4 cup creamy peanut butter
  • 3 tablespoons dark-brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon red-pepper flakes

Directions

  1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
  2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

2 comments:

sheree said...

oh i have to totally try this out! being a vegetarian this looks delicious!!!

flora said...

That looks so good... drool...