Confession time. Again.
I don't really like peanut sauce. Yes, I like peanut butter. Just not peanut sauce. I know, I'm a complicated individual.
But then I saw this recipe and something about it made me want to try it, peanut sauce and all. It just looked that good.
Folks, I love this recipe! I don't think I've been so blown away by a dinner since the first time I made Chinese Take-Out Sweet and Sour Chicken. It had just that hint of peanut, but it was also a really flavorful sauce. The noodles and the fresh al dente vegetables created a wonderful texture that was magnificent. And this dish is so easily changeable to whatever vegetables you have available! Next time I would like to use some chopped cabbage or maybe tomatoes wedges or even some grilled chicken. And throw a little cilantro on there to finish it off! Ok, now I'm salivating. I cannot say enough wonderful things about this recipe! Make it today!
Noodles with Peanut Sauce
(adapted from Martha Stewart)
12 ounces linguine
1 small bunch broccoli, rinsed and cut into florets
2 bell peppers, sliced
1 large onion, thinly sliced
1/4 cup creamy peanut butter
3 tablespoons brown sugar (or your BiH substitute)
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon vegetable oil
2 cloves garlic, minced
1/4 teaspoon ginger powder
1/2 teaspoon red hot chili powder, more to taste (my red pepper flakes equivalent)
1) In a large pot of boiling salted water, cook linguine until less than al dente, about 4 minutes.
2) Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, about 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
3) Meanwhile, while pasta is cooking, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, ginger powder, and red hot chili powder in a large bowl.
4) Add hot pasta and vegetables to peanut sauce; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled. Enjoy!