Peanutty Noodles with Seasonal Vegetables
- Yield 4 servings
Sauteed vegetables top a tangled of whole-wheat pasta, dressed with a creamy peanut sauce.
- 12 ounces organic whole-wheat spaghetti
- 2 tablespoons toasted sesame oil
- 1 tablespoon plus 1/4 cup soy sauce
- 1 package extra-firm tofu, well drained, patted dry, and cut into long strips about 1/2 inch thick
- -- Any seasonal vegetables, such as: 2 cups cubed Asian eggplant or 4 cups chopped bok choy or other Asian greens or 2 cups broccoli florets or 2 cups combined julienned cucumbers, carrots, and/or zucchini
- 1/2 cup creamy, organic peanut butter
- 1 tablespoon rice vinegar
- pinch salt
- pinch freshly ground black pepper
- pinch hot sauce
- 1 tablespoon chile oil, or another hot sauce, if you prefer
- Cook noodles in boiling, salted water according to package instructions until tender but still al dente.
- While the noodles are cooking, set a large sauté pan over medium heat, add 1 tablespoon of the sesame oil and 1 tablespoon of the soy sauce, and sauté the tofu strips until they begin to brown. Add the vegetables to the pan and cook until tender (or wilted, in the case of the greens), 4 to 5 minutes. Remove from heat, but cover to keep warm.
- Drain the noodles and run them under cold water for a minute or two. Transfer to a bowl, and toss with the remaining 1 tablespoon sesame oil.
- Combine the peanut butter, 1/4 cup soy sauce, and vinegar and whisk until smooth. Add a little salt, pepper, and hot sauce to taste, and adjust the mix as necessary. Thin the sauce with a bit of hot water, incorporating it into the mixture until the sauce is about the consistency of heavy cream.
- Pour the sauce over the noodles, coating them completely. Top with the sautéed vegetables and drizzle with chile oil.
Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photographs by Carole Topalian.