Long Life Noodles
This quick dish pairs light, umami-seasoned noodles with crunchy snow peas and other crisp veggies.
By Mary Lee C.
Total Time: 45 mins Servings: 4
Ingredients:
Peanut Butter and Pepper Sauce
2 tablespoons peanut butter diluted with 3 tablespoons warm water
2 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon wine vinegar
2 tablespoons sesame oil
½ teaspoon cayenne (or more if desire spicy)
2 garlic cloves
2 scallions, green and white parts
Mix everything in a food processor or blender into a very smooth sauce
Noodle salad
1 pound whole wheat or regular spaghetti noodles, cooked, rinsed in cold water, drained
Assorted toppings-suggestions
1 cucumber, peeled, seeded, sliced
½ pound snow peas, stringed
½ pound sugar snap peas, stringed
2 cups spinach, rinsed, drained and chopped
½ cup green scallions, chopped
1 cups fresh bean sprouts, rinsed, drained
½ cup cilantro, chopped coarsely
1 cup of sliced, blanched asparagus
1 package firm tofu, cubed and fried in 1 tablespoon oil until golden
Other vegetables to try: Blanched narrow French green beans, sliced radishes, sliced celery, tiny blanched broccoli flowerets, salted peanuts.
1 pound chicken breast, poached and sliced -or
1 pound shredded store cooked rotisserie chicken
2 eggs
1 tablespoon oil
Directions:
Beat eggs. Heat skillet over medium heat and spray with cooking oil. Pour in enough egg to make a thin pancake. Cook until the bottom is set, and flip over to cook the other side. Repeat until all egg is gone. Cool. Cut into strips.
Place noodles in a large bowl. Surround with platter or dishes individually holding the rest of the noodle salad ingredients.
To serve: Each person places a mound of noodles in the center of individual dinner plates. Then, they help themselves to the rest of the ingredients as desired. Top with peanut and pepper sauce.