Monday, September 1, 2008
PEANUT BUTTER NOODLES
2 peeled garlic cloves
1 T. minced fresh ginger root
2 T. soy sauce
1/4 t. cayenne pepper
1 T. brown sugar
3 T. red wine vinegar
1/2 c. natural peanut butter (with no added sugar, like Adams)
1/4 c. dark sesame oil
1 lb. linguine
1 red bell pepper, cut into thin strips or chopped
1 large cucumber, peeled, seeded and thinly sliced or chopped
roasted, unsalted peanuts for garnish (optional)
In a blender or food processor, place garlic, ginger, soy sauce, cayenne pepper, brown sugar, vinegar and 1/3 cup water. Puree. Add peanut butter and blend until smooth. With blender running, slowly pour in sesame oil, blending until sauce is smooth and creamy.
Cook linguine according to package directions. Drain noodles well. Put in a large bowl and toss with peanut sauce. Place bell pepper and cucumber slices on top and garnish with chopped peanuts.
Notes: This sauce can be served with rice instead of noodles.
Linked up at: Eat at Home Ingredient Spotlight - soy sauce, peanut butter