Dana Treat – Treat Yourself
Spicy Peanut Noodles
Posted May 26, 2010
1 pound spaghetti
¾ cup smooth peanut butter
½ cup + 2 tbsp. unseasoned rice vinegar
3 tbsp. plus 2 tsp. sugar
6 tbsp. soy sauce
½ cup water
1 tbsp. toasted sesame oil
2 tsp. crushed red pepper
One 2-inch piece of fresh ginger, peeled and coarsely chopped
1 large garlic clove
12 oz. extra-firm tofu, cut into ½-inch thick wedges
2 celery ribs, thinly sliced
½ cup coarsely chopped cilantro
2 carrots, peeled and grated
Preheat oven to 375ºF.
In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tbsp of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Remove about ½ a cup of the dressing and place in a pie dish. Put the tofu slices in the dish and turn them to coat with the dressing. Place dish in the oven and bake for 15 minutes. Remove and turn the slices over. Bake for another 10 minutes. Remove from the oven and set aside.
In a pot of boiling water, cook the spaghetti until tender. Place the remaining dressing in a large bowl. Using tongs, scoop the spaghetti out of the water and into the bowl. Toss to coat the noodles with dressing. Ladle in some of the cooking water if the noodles seem too dry.
In another bowl, toss the celery with the cilantro and 2 tbsp. of vinegar and 1 teaspoon of sugar. Do the same in another bowl with the carrots and remaining vinegar and sugar. Drain if they seem too wet, but allow them each to sit in their liquid for at least 10 minutes.
Serve the noodles in bowls and top them with the celery and carrots.
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