How To make Pasta with Summer Vegetables In a Spicy Peanut Sauce
SAUCE:
3/4 c Creamy peanut butter
3 tb Soy sauce
2 tb White wine vinegar
1 tb Lime juice
1 sm Garlic clove, minced
1/8 ts Cayenne pepper to taste
1/2 c Hot water
DISH:
12 oz Rotelle pasta
2 Carrots, cut into thin
-slices 1 1/2 c Broccoli florets
1/2 lb Snow peas, trimmed, cut
-1-inch pieces 4 Scallions, thinly sliced
1. In a small saucepan combine the peanut butter, soy sauce, vinegar, lime
juice, garlic, cayenne and hot water. Whisk the sauce together over moderate heat until smooth and hot. 2. In a kettle of boiling, salted water, cook the pasta for 5 minutes. Add the sliced carrots to the cooking pasta, stir and cook for 1 minute. Add the broccoli, stir and cook for 30 seconds. Add the snow peas, stir and cook for another 30 seconds. 3. Drain the pasta and vegetables in a colander. Transfer the pasta and vegetables to a large bowl and pour the hot sauce over the mixture, tossing to combine. Sprinkle with scallions and serve.
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Today I am cooking at home and making peanut sauce noodles. This is a flavorful peanut sauce recipe that makes a great meatless meal idea. I used pasta but you can use rice or egg noodles with this.
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INGREDIENTS
1 Tbsp (15 ml) cooking oil
2 to 3 cloves garlic (minced)
1 tsp fresh ginger paste
the whites of 2 scallions
2 Tbsp (13.5 g) Sambal Olek chile paste
1/2 cup (150 g) peanut butter
1 Tbsp (15 ml) soy sauce
1 Tbsp (12.5 g) sugar
3/4 cup (177 ml) coconut milk
1 to 3 Tbsp (15 to 45 ml) fresh-squeezed lime juice
salt to taste
9 oz to 12 oz (255 to 340 g) pasta or egg noodles
garnish with scallion greens and crushed peanuts
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