Szechuan Style Noodles
I’m not sure when I first landed a taste of a spicy peanut butter sauce on my tongue, but I’m certain it was love when it happened. Ok, maybe that’s a slight exaggeration, but I do find myself often looking for that creamy, spicy yumness.
There have been multiple variations and recipes abounding, but nothing that gave me the right balance. Sunday, wanting a simple dinner that would translate well to lunches during the week, and being on a fridge/freezer clean out, I went for the pasta standby and got inspired. What, I wondered (almost aloud), would go best with these few broccoli pieces and frozen peas with the pasta? A peanut sauce! Here’s my simple, yet insanely delicious method for using up pasta and veggies.
Simply Szechuan-Style Noodles
6 ounces of thin whole wheat spaghetti noodles
8 ounces of frozen peas
5 ounces of frozen broccoli
3 scallions, chopped
1/2 cup natural peanut butter
1/3 cup hot water
1 tablespoon Szechuan chili sauce
3 tablespoons tamari
3 1/2 tablespoons rice vinegar
- Cook noodles to package instructions for al dente.
- While the noodles cook, whisk together the peanut butter, chili sauce. tamari, vinegar, and water until smooth.
- Drain water from noodles and toss in peas, broccoli, scallions, and sauce.
- Stir over low heat until vegetables are warmed through. Alternately you can save some time by heating the vegetables up first on the stove or microwave. Since I was stocking away in the fridge most for later, I only warmed up the portion I was eating.
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