| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti; uncooked |
| 1/4 |
c |
Sesame oil |
| 1/2 |
c |
Creamy peanut butter |
| 1/3 |
c |
Tamari (soy) sauce |
| 3 |
tb |
Sherry |
| 1 |
tb |
Water |
| 1 1/2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Light brown sugar; firmly packed |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Ginger root; minced |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1 |
|
Cucumber; peeled, seeded, sliced |
| 4 |
|
Scallions; chopped into 1-inch long pieces |
INSTRUCTIONS
Cost: $ - Preparation Time: 20 minutes Difficulty Level: 2 - Servings: 4
1. Cook the noodles until al-dente. Drain, rinse under cold water, and
drain very well once again.
2. Toss the noodles with half of the sesame oil. Cover and chill for one
hour.
3. Prepare the peanut sauce by combining the remaining sesame oil with the
peanut butter, tamari, sherry, water, rice wine vinegar, vegetable oil,
brown sugar, garlic, ginger root, and crushed red pepper flakes. Blend
well.
4. Just before serving, gently toss the noodles with the peanut sauce,
sliced cucumbers and the scallions. You can garnish with a tablespoon of
diced scallions if you wish.
NOTE: You can prepare both the noodles and peanut sauce a day ahead of
time. When you're ready to serve, simply toss with the cucumbers and
scallions and plate. You can also top with some shelled, unsalted peanuts
before serving. Posted to The Gourmet Connection Recipe Page Newsletter by
Recipe Page Newsletter <newsletter@gourmetconnection.com> on Aug 24, 1997
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