Recipe by jennyblender
This is a recipe from "Eat Better America" that I tweeked slightly to suit my tastes. It is a wonderful summer dinner that is quite good for you. Enjoy it!!
Top Review by Miss Ditter
I make this recipe almost every week. It is one of the few dinners our selective-eating teenager eats with gusto! I tweak it sometimes -- we like it a little saucier (never mind the calories), so I'll double the sauce recipe and then not use quite all of it (makes a great salad dressing base and is quickly used). We add quite a bit more cayenne to spice things up. Sometimes I add a clove of crushed garlic and/or a teaspoon of fish sauce, and always garnish with cilantro and sesame seeds. Delicious!
- 8 ounces uncooked soba noodles
- 2 cups fresh broccoli florets
- 1 cup match stick carrot
- 1 medium bell pepper, cut into bite-size pieces
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1⁄4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon ground red pepper (cayenne)
- 3 medium green onions, chopped
Directions See How It's Made
- Cook pasta as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain.
- In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
- In large serving bowl, stir together pasta mixture, peanut sauce, and onions until well mixed.