Prep 15 mins
Cook 10 mins
This is a sweet, hot and crunchy dish that can be served as a side or as the main course. Add the chopped veggies right before serving to insure a nice fresh affect. You can use any long noodles that suit you: spaghetti, fettucini, thin spaghetti, angel hair, etc. It is hearty, sweet and satisfying. Be SURE to use all natural peanut butter and not a store bought brand. This dish is served room temperature or cold. Great for summer.
- 1⁄4 cup sesame oil
- 3 tablespoons tamari or 3 tablespoons soy sauce
- 1⁄4 teaspoon ground black pepper
- 1 minced garlic clove
- 1⁄4 cup fresh ground peanut butter
- 1⁄4 cup vegetable oil
- 1 pinch cayenne (or more to taste, A MUST)
- 1 lb spaghetti
- 1⁄2 cup shredded carrot
- 1⁄2 cup chopped red bell pepper
- 1⁄3 cup chopped scallion
- Blend or toss all the ingredients listed above the pasta.
- Cook noodles to al dente and once cooled, toss with sauce.
- Right before serving, toss in chopped veggies.
I really enjoyed the flavors in this dish. I used about 1/4 tsp of cayenne pepper, but found it still wasn't spicy enough for my taste, so I added about 1/4 tsp of crushed red pepper flakes. I didn't have peanuts on hand to make all natural peanut butter, so I had to use a store brand. I still thought this turned out very well. It does have a strong sesame oil taste, but it is a flavor I enjoyed. I really liked the crunch of the carrots and red bell peppers. I think next time I may add some ginger to the sauce. Made for Spring, 2009 PAC.