Title: Noodle Salad with Chiles and Peanuts
Categories: Salad Entree Side Vegetarian Spice
Yield: 6 Servings

1	lb	Dried soba noodles, American
		Buckwheat pasta or
		Whole-wheat spaghetti
1/4	c	Sesame oil
1/4	c	Soy sauce
2	tb	Sugar
1 1/2	tb	Balsamic or red wine
		Vinegar
2	ts	Salt
1	c	Chopped fresh cilantro
8		Green onions; thinly sliced
2	tb	Minced jalapenos, red or
		Green
1 1/2	c	Dry-roasted peanuts, lightly
		Salted and coarsely chopped

Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite; stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to large bowl.

Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapenos and mix well. (Salad can be prepared a day ahead. Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve.

Source: Bon Appetit - January 1994 Typed by Karen Mintzias

Keywords: main dishes, vegetarian, pasta, vegan Yield: 4 servings Source: believe it or not, TV GUIDE 05/08-14

8 oz Japanese or American buckwheat noodles, thin 1/4 c smooth peanut butter or tahini 5 T black chinese tea, brewed 5 t Soy sauce 1 t chile oil 2 t sesame oil 2 t rice wine vinegar 2 t sugar 2 garlic cloves, minced 1 scallion, finely chopped

In a large pot, boil noodles until tender (follow directions on package). Drain well, rinse with cold water, and set aside to cool. In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish. From: Marty Adkins Date: 27 May 98

previous

next