Scallion-Laced Sesame-Peanut Noodles

Recipe Ingredients

1/4 teaspoon	1.3ml	Red pepper flakes
2 teaspoons	10ml	Minced fresh ginger
2		Garlic cloves - minced
10		Scallions - trimmed
1 teaspoon	5ml	Honey
1 1/2 tablespoons	22ml	Tamari
		= (or low-sodium soy sauce)
1 1/2 tablespoons	22ml	Vinegar
1/4 cup	49g / 1.7oz	Crunchy peanut butter
2 tablespoons	30ml	Toasted sesame oil
1/2 lb	227g / 8oz	Thin spaghetti or vermicelli

Recipe Instructions

Bring large pot of water to a boil. Add 1 tablespoon salt and spaghetti, stirring to prevent sticking. Cook spaghetti until just tender, about 8 minutes. Drain well. Transfer to large bowl. Add 1 tablespoon sesame oil and toss well.

In small bowl, combine peanut butter, vinegar, tamari, honey and 1 tablespoon water and whisk until thickened and smooth. Thin with a little extra water if necessary. Set aside.

Thinly slice 5 scallions. In small saucepan, heat remaining tablespoon sesame oil and stir sliced scallions into oil. Cook over medium heat, stirring occasionally, until softened, 3 minutes. Stir in garlic, ginger and pepper flakes and cook 30 seconds, then remove from heat. Add mixture to spaghetti and toss to coat.

Pour peanut butter mixture over spaghetti and toss to coat. Just before serving, mince remaining scallions. Toss noodles again, transfer to serving bowl and scatter minced scallions over top. Serve warm or at room temperature.

This recipe yields 4 servings.

Per Serving: 250 Cal; 7g Prot; 15g Total Fat (3 Sat. Fat); 23g Carb.; 0mg Chol; 202mg Sod.; 2g Fiber.

Source:
Vegetarian Times, September 2001

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