Using My Noodle
Work's been entirely too busy lately. Hasn't been much time for other pursuits -- certainly not a lot of time to spend in the kitchen. I especially haven't wanted to buy too many fresh groceries when I can never be sure when I'll have time to open the crisper drawer.
So, here's a quick recipe that doesn't need a lot of fresh ingredients, hits a good handful of major BNA tastiness requirements (salty, spicy, chewy), and is vegan to boot. Better yet, it's equally slurpable hot or cold.
Spicy Peanut Noodles
Adapted from Vegetarian Times
8 oz. linguine or other long, thin pasta
1/2 c. reduced-fat smooth peanut butter
1/4 c. water
2 T. low-sodium soy sauce
1 1/2 T rice wine vinegar
2 tsp. chile paste with garlic or roasted chile paste or red curry paste
1/2 tsp. sugar
1/2 red bell pepper, cut into thin strips
half a cucumber, peeled, seeded and diced
2 T. coarsely chopped cilantro
Cook the linguine.
While it's cooking, whisk together the peanut butter, water, soy sauce, vinegar, paste, and sugar. Add a little more water if it seems too thick -- you're looking for a consistency like half and half.
Toss together pasta, sauce, and vegetables. Sprinkle with cilantro.