SPICY SZECHUAN NOODLES

SPICY SZECHUAN NOODLES image

Yield 6

Number Of Ingredients 12

Previous Next

Serves 4 to 6
½ pound whole-wheat spaghetti, soba (buckwheat) noodles, or linguini
¼ cup peanut butter (or a mixture of peanut butter and tahini)
¼ cup warm water
3 tablespoons tamari soy sauce
2 tablespoons wine vinegar (preferably rice wine vinegar)
1 tablespoon dark sesame oil
1 teaspoon hot chili oil
2 cups fresh mung bean sprouts
1 cucumber, peeled, cut lengthwise, seeded, and cut into crescent slices
chopped scallions
toasted sesame seeds

Steps:

Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or toasted sesame seeds, if desired. This dish is most flavorful served at room temperature. Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. We usually serve it with steamed or blanched carrots and broccoli marinated in a ginger, soy sauce, sesame oil and vinegar dressing.