Peanut Noodles with Zucchini
Submitted by Hank
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| prep time: 10 mins | cooking time: 20 mins | makes 4 good servings |
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| This recipe came about when I discovered that peanut butter + water = peanut sauce, booya! I usually use whole wheat spaghetti for this one, but rice noodles are really good too. Chunky peanut butter, of course. If your leftovers get a little dried out, just add some extra water or soy sauce and they'll be all nice and saucy again. |
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Equipment:
medium skillet
mixing bowl
pasta pot
Ingredients
1 lb pasta or rice noodles
1 thumb-sized piece fresh ginger, peeled and grated
4-5 cloves garlic, minced
1 medium zucchini, sliced
1 teaspoon sesame oil
1 teaspoon hot chili oil (or more if you like, optional)
1 cup natural peanut butter
1/4 cup soy sauce
about 1 1/2 cups warm water
Directions
Get some water boiling and cook your pasta/rice noodles. In a skillet, saute the ginger and garlic in a little canola oil for a few minutes, then add the zucchini and cook until soft. When the zucchini is just about done, add the sesame oil and chili oil, if desired. Meanwhile, mix the peanut butter, water, and soy sauce in a mixing bowl until well blended, and then add the zucchini mixture. Toss with cooked pasta until well-coated - add more water if necessary to distribute sauce evenly. Serve with extra soy sauce and red pepper flakes. |
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Reviews (add your own)
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| aleta wrote on Wednesday May 04th, 2005 05:09 PM |
 three and a half soybeans |
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This is a great recipe, quick and tasty. I added more vegetables because 1 zucchini resulted in about 1 zucchini piece for every 2 bites. I recommend using at least 2 zucchinis, and I also added 1/2 diced red bell pepper, which adds some color as well as flavor. I served it with string beans and sliced red bell pepper sauteed with garlic. Yum! |
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