peanut noodles with vegetables

In dinner on February 25, 2011 at 1:31 pm

this recipe that i made up as i went along was inspired by miss kate‘s famous peanut noodles with chicken, and is totally a testament to the fabulousness of the asian grocery in my building.

i went in with nothing and came out with:

miraculously, they had packs of small bok choy, bags of mini carrots, snow peas and a shallot.

they also had spaghetti. i had the sesame seeds, peanut butter and oyster sauce.

first i toasted some sesame seeds in a dry skillet

until golden.

then i cut the bok choy in bite-sized pieces and cooked it up with the shallots in a little sesame oil. (start by cooking the white part, then adding the green, since the white takes longer.)

next i made matchsticks out of the carrots

and blanched them with the snow peas in the final minute of cooking the pasta. i love this technique – it keeps me from dirtying another pan!

also, remember to take about a cup of pasta water out right before draining.

i always do this now. the hot, starchy water is great for loosening your sauce a little, while still helping it stick to the pasta.

while the spaghettis were cooking, i made a sauce by whisking together 1/3 cup peanut butter, 5 tablespoons rice vinegar and 1/4 cup oyster sauce.

then i tossed the veggies with the noodles, half the sesame seeds and the sauce, adding enough pasta water to get the consistency i wanted.

top with the remaining sesame seeds. not bad for a quick and healthy weeknight dinner with a twist!


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