Sesame Noodles with Napa Cabbage (Adapted from Veg Times)10 ounces whole wheat spaghetti
3 tablespoons natural peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro.
In a large pot of boiling water, cook pasta according to the directions on the package.
In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper. Warm sauce over medium-low heat while you wait for the noodles to cook.
Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage.
Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.
Makes about 4 servings.
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This wasn't very satisfying at all. The sauce ended up making the noodles stick together in clumps, the taste was rather bland, and there weren't enough vegetables. My husband said it would have been better if the cabbage hadn't been wilted, so that there would have been some textural appeal to the dish. Not worth making again.
ReplyDeleteTastes definitely differ! We loved this- I came back to the blog today to find the recipe and am making it for the 3rd time tonight. No issues with clumping here, and we think it has great flavor. We serve it with a salad and a spring roll on the side, though, so maybe it's more satisfying as part of a complete plate rather than a stand-alone dish?
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