Thursday, April 5, 2007

Peanut Butter Noodles

Peanut Butter Noodles

(I talked about this recipe here)

1 pound uncooked spaghetti (or other long pasta)
1/2 cup smooth peanut butter (I use reduced-fat)
1/4 cup rice vinegar
2 tablespoons soy sauce
dash hot pepper sauce (such as sriracha)
1/2 teaspoon lime zest
1/2 teaspoon kosher salt
1/4 cup canola oil
optional: 1/4 peanuts, roughly chopped and 1/2 cup cilantro, chopped, and 1/4 cup scallions, chopped (I usually just use the scallions)

Cook the pasta according to the package directions. Drain and rinse under cold running water.
Meanwhile, combine the peanut butter, vinegar, soy sauce, sriracha, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.
Return the pasta to the pot and toss with the dressing.
Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate.

makes 7 servings, 9 HUs per serving (not including optional ingredients)
adapted from: Real Simple

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