Thursday, March 15, 2007

Sesame Noodles with Napa Cabbage

This recipe was apparently adapted from a recipe in Vegetarian Times, but I found it posted on Desert Culinary, my favorite food blog. This recipe seemed super-simple and quick, and it was indeed. However, it was also incredibly delicious and Gibby and I are both big fans of it. We think it would be good even with other ingredients added in, like tofu. It's kind of similar to the Fettuccine and Tofu with Peanut Sauce I've made before, but is different and delicious in its own way. We will definitely make this again.

Sesame Noodles with Napa Cabbage
10 ounces whole wheat spaghetti
3 tablespoons natural peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro

In a large pot of boiling water, cook pasta according to the directions on the package.

In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper. Warm sauce over medium-low heat while you wait for the noodles to cook.

Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage.

Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.

Yield: 4 servings

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