Nutty Noodles

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Refrigerate any leftovers. To make the mixture creamy again, add a spoonful or two of boiling water, and toss.

  • SERVINGServings

Ingredients

  • 3/4 lb. thin spaghetti or other pasta
  • 2 Tbs. toasted sesame oil
  • 1/2 cup smooth peanut or cashew butter
  • 1/4 cup low-sodium soy sauce
  • 2 Tbs. rice or red wine vinegar
  • 2 tsp. honey
  • 1 Tbs. coarsely chopped fresh ginger
  • 1 or 2 cloves garlic, crushed
  • 2 scallions or 1 rib celery, chopped
  • 1/2 cucumber, peeled, or 1/2 red bell pepper, both seeded and diced

Preparation

  1. Cook noodles according to package directions. Drain, rinse with cold water and drain again. Transfer to bowl. Toss with 1 Tbs. sesame oil.
  2. Put remaining 1 Tbs. oil, nut butter, soy sauce, 1/4 cup water, vinegar, honey, ginger and garlic into blender. Purée 10 to 20 seconds, or until smooth and thick, but pourable. If needed, thin with 1 tsp. or so water.
  3. Add dressing to noodles, and toss well, coating pasta thoroughly. Top with chopped vegetables.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 380
  • Carbohydrate Content: 48 g
  • Fat Content: 17 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 360 mg
  • Sugar Content: 6 g