This is such a simple and flavorful dish that can be made in less than 30 minutes. These noodles have a nicely balanced sweet and salty flavor that is smoothed out with a little bit of creamy peanut butter. Customize by using whichever vegetables you prefer and add some red pepper flakes for heat or completely omit if you are not a huge fan of spicy food.
For this recipe you will need:
- 1 lb. Linguine or Spaghetti
- 3 Tbsp. Soy Sauce
- 3 Tbsp. Sesame Oil (preferably toasted sesame oil)
- 2 Tbsp. Mirin or Rice Wine Vinegar
- 2 Tbsp. Water
- 3 Tbsp. Victoria Taylor’s Toasted Sesame Ginger Seasoning
- ¼ Cup Peanut Butter
- 3 Cups Stir Fry Vegetables (onions, cabbage, broccoli, carrots etc.)
- ½ Cup Dry Roasted Peanuts, Coarsely chopped
- 3 Scallions, diced
- Salt, Pepper and Red Pepper Flakes to Taste
You will want to blanch the vegetables to preserve their flavor and texture. Place the vegetables into salted, boiling water for 2-5 minutes depending on your texture preference. Remove the vegetables from boiling water and plunge into a bowl of ice water to stop the cooking process. Remove the vegetables from the ice water and place in a bowl lined with paper towels. You could also take a shortcut and buy a bag of fresh stir fry vegetables that steam right in the packaging as I did for this recipe.
Combine soy sauce, sesame oil, mirin or vinegar, water and Toasted Sesame Ginger Seasoning in a small sauce pan. Heat at medium for 3 minutes until sauce is slightly reduced.
Combine cooked strained pasta and sauce in a large skillet or wok over medium heat and toss with tongs to combine for 1 minute.
Add peanut butter and toss until melted into pasta and sauce.
Add vegetables, salt, pepper, red pepper flakes, and sauté for 1 minute longer.
Remove pan from heat and mix in peanuts and scallions. Serve Immediately.
Best,
Victoria
