Nutty Noodles
From Weekly Wisdom — November 1997
Pasta Recipes
Yield: Makes 4 to 6 servings.
- 4 to 5 tablespoons peanut butter juice of 1 lemon
- 3 teaspoons soy sauce
- 3 teaspoons peanut oil (optional)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon water
- 1 scant cup finely chopped cucumbers, scallions, peppers, or carrots or a mixture (optional)
- 4 to 5 cups cooked spaghetti noodles
Whisk together the first six ingredients in a bowl, or whirl in a blender. Add any combination of the chopped vege-tables, if desired, keeping the total quantity of vege-tables less than a cup. Pour over the cooked noodles and mix well to distribute sauce evenly. Serve cold. (Great for kids' lunch boxes!)
Find Similar Recipes
- By Category
- By Course
