- 3oz vermicelli or thin spaghetti
- 2 green onions, thinly sliced
- 1/4 C water
- 2 Tbsp creamy peanut butter
- 1 Tbsp reduced-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 2 tsp sesame oil
- 2/3 C coarsely grated carrots
- 1/4 C frozen green peas
- 1 Tbsp minced fresh ginger
- 2 cloves garlic, crushed
- 4 C thinly sliced napa (Chinese) cabbage
1. Cook the vermicelli or spaghetti according to the directions on the package but without salt. Drain and toss with the green onions; keep warm.
2. While the pasta cooks, combine the water, peanut butter, soy sauce, vinegar and sugar in a blender container. Cover and process until smooth. Add the pepper flakes and set aside.
3. Place the oil in a heavy, 10" nonstick skillet; stir in the carrots, peas, ginger and garlic. Cook over medium-high heat, stirring constantly, for 1 minute, or until the cabbage is wilted. Add to the pasta and toss well. Serve hot, cold or at room temperature.
Robyn's notes: I used red wine vinegar, chunky peanut butter, and whole wheat fettucine because that's what I had in the house. I didn't have any red pepper flakes, so I sprinkled in some ground cayenne pepper. I didn't use the blender because I didn't want to wash it, so I whisked/stirred with a fork.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
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