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Recipe

Quick Peanut Noodles

Scott Phillips

Servings: four.

Serve these at room temperature or cold. For more color, you can add some finely diced red bell pepper or some blanched, sliced snow peas, or both.

Ingredients

  • Kosher salt
  • 1/2 cup creamy peanut butter
  • 1/3 cup coconut milk
  • 3 Tbs. Soy Vay Veri Veri teriyaki sauce
  • 1 Tbs. fresh lime juice, more to taste
  • 1/2 tsp. fish sauce
  • 1/4 tsp. Asian chile paste or a few drops Tabasco, more to taste
  • 1/2 lb. dry linguine, spaghetti, or angel hair pasta, broken in half
  • 1 cup very coarsely chopped cilantro leaves
  • 1 small cucumber, peeled, seeded, and diced (a scant 3/4 cup)
  • 1 bunch scallions, trimmed, whites and all but the top 3-inches of the greens thinly sliced (a scant 3/4 cup)

Preparation

  • Bring a medium pot of well-salted water to a boil.

    Meanwhile, in a large bowl, whisk together the peanut butter, coconut milk, teriyaki sauce, lime juice, fish sauce, chile paste, and 1/3 cup hot water until smooth. Set aside at room temperature.

    Boil the pasta according to package directions until tender, drain, and spread out on a baking sheet to cool to just a bit warmer than room temperature.

    Add the pasta to the sauce in the bowl and toss. Add the cilantro, cucumber, and scallions, and toss well again.

    Enjoy right away or chill to serve cold. Before serving, taste and add salt, if needed, plus additional lime juice or chile paste or Tabasco to taste, as cold can dull flavor.

Reviews

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Reviews

  • User avater
    mickeynoodle | 04/13/2010

    hmmm.........sesame noodles with no sesame seeds or paste?

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