I live in a place where we really enjoy food! We love to get together for breakfast. If there’s a meeting you will always have someone bringing something to eat. With all the talking we do, we have to keep up our strength some how! LOL!
Every last Friday, we have a pot luck dinner called Final Friday. It’s an event that was started awhile back, where we go to somebodies home with our favorite dish. We eat and then we have a special speaker. This month is was a lady who came and talked about the sea turtles. It was pretty interesting.
This month I decided to make my Classic Cold Noodles with Peanut Sauce. It’s a recipe from Jeanne Lemlin’s Vegetarian Classics. I’ve made a few changes to make it a little spicier. I also like chopped peanuts on top. It was a hit at the dinner. I came home with an empty bowl. I am sure you are going to love this!
Classic Cold Noodles with Peanut Sauce
1 pound spaghetti or vermicelli
4 Tbs dark sesame oil
2/3 cup natural-style peanut butter
1/3 cup tamari soy sauce
3 Tbs Chinese rice wine or sherry
1 Tbs water
1 1/2 Tbs rice vinegar, or other vinegar
1 Tbs vegetable oil
2 Tbs firmly packed light brown sugar
3 garlic cloves, minced
2 tsp minced fresh ginger
1/2 tsp crushed red pepper flakes (less for a milder version)
1/4 cup chopped peanuts for garnish
1 cucumber, peeled, cut lengthwise, seeded, and diced
2 Carrots, grated
4 scallions, thinly sliced
Cook the spaghetti al dente. Drain and rinse under cold water. Drain very well again. with your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.
To make the sauce, combine the remaining 2 tablespoons sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using.
Just before serving, gently toss the noodles with the sauce, cucumbers, and half the scallions. Garnish with the remaining scallions.