Friday, May 09, 2008

Spicy Peanut Noodles

                                     from The Vegetarian Times

This recipe ain't really nothing special, but it made for decent lunches all week.

Plus, it looks perty.

So here.

Oh, and I made substitutions. They're asterisked. If you want to see the originals, click on the VegTimes link at the end.

  • 8 oz. fettucine (b/c apparently I see no difference between fettucine and linguine--I'm noodle-blind)*

  • 1/3 c. low-fat (or non low-fat) creamy peanut butter

  • 2 T. low-sodium soy sauce

  • 1.5 Tbs. white vinegar*

  • 1 t. chile sauce with garlic*

  • 1/2 t. sugar

  • 1 medium-size red bell pepper, cut into thin strips

  • 3/4 cup chopped seeded cucumber

  • 3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)

  • 2 T. chopped cilantro

  • 4 lime wedges, optional

  • Water (I didn't end up using any of this and only just noticed it in the recipe, but you may wanna use some to thin your sauce out)*


Cook linguine according to package directions.

Meanwhile, combine peanut butter, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.

Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

(from The Vegetarian Times)

No comments: