Long Past Due: New Vegetarian Recipe
Alright, alright. Time for excuses: Grading, skiing, house sitting, and, lately, pure exhaustion. I did actually make the recipes though... Here is the 3rd recipe I tried.
Spicy Peanut Noodles
1/4 cup peanut butter
1/3 cup tamari soy sauce
2 tablespoons water
1/3 cup firmly packed light brown sugar
2 garlic cloves, put through a press or minced
1 teaspoon minced ginger root
1/2 teaspoon crushed red pepper flakes
6 scallions, thinly sliced (set aside about 2 tablespoons for garnish)
1 pound thin spaghetti (I used rice noodles instead, with mixed results)
1. Bring a large stockpot of water to a boil.
2. Meanwhile whisk together the peanut butter and soy sauce in a small saucepan. Stir in all of the remaining ingredients --except the reserved scallions and the spaghetti-- until smooth. Put a low heat under the pot to warm the sauce.
3. Drop the spaghetti into the boiling water and cook until al dente. Don't overcook the pasta; it should remain chewy. Drain thoroughly and return to the pot. Pour the sauce and toss. Serve in bowls and garnish with the remaining scallions.
Overall I liked this sauce, but as a dish this recipe needs a bit more. Perhaps veggies, scrambled eggs, etc. I brought this dish to potluck and I think it suffered a bit for sitting for a while before we got around to eating. I've made a couple of different peanut sauce recipes and I do really like this one (and it was easy), but I always struggle with getting the noodle part of the dish correct--the consistency is never quite the same as in the restaurant.
Spicy Peanut Noodles
1/4 cup peanut butter
1/3 cup tamari soy sauce
2 tablespoons water
1/3 cup firmly packed light brown sugar
2 garlic cloves, put through a press or minced
1 teaspoon minced ginger root
1/2 teaspoon crushed red pepper flakes
6 scallions, thinly sliced (set aside about 2 tablespoons for garnish)
1 pound thin spaghetti (I used rice noodles instead, with mixed results)
1. Bring a large stockpot of water to a boil.
2. Meanwhile whisk together the peanut butter and soy sauce in a small saucepan. Stir in all of the remaining ingredients --except the reserved scallions and the spaghetti-- until smooth. Put a low heat under the pot to warm the sauce.
3. Drop the spaghetti into the boiling water and cook until al dente. Don't overcook the pasta; it should remain chewy. Drain thoroughly and return to the pot. Pour the sauce and toss. Serve in bowls and garnish with the remaining scallions.
Overall I liked this sauce, but as a dish this recipe needs a bit more. Perhaps veggies, scrambled eggs, etc. I brought this dish to potluck and I think it suffered a bit for sitting for a while before we got around to eating. I've made a couple of different peanut sauce recipes and I do really like this one (and it was easy), but I always struggle with getting the noodle part of the dish correct--the consistency is never quite the same as in the restaurant.
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