1 pound dry soba noodles
1 tbsp light sesame oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
1/2 cup diced red pepper
1/2 cup sliced water chestnuts, rinsed and
drained well
1/4 cup smooth peanut butter
1/4 cup rice syrup
1/4 cup hot water
1 cup snow peas, with stems removed
1/2 cup finely chopped peanuts
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Method :
In a large
soup pot, boil 2 quarts of water with a pinch of salt. Add noodles and
cook until just tender. Drain and return to pan. While noodles are
cooking, heat sesame oil in a medium skillet. Sauté onion, garlic, salt
and white pepper until onion is translucent. Add diced red pepper and
water chestnuts and simmer until red pepper is tender. In a small mixing
bowl, combine peanut butter, rice syrup, and hot water. Blend until
smooth and creamy. Add peanut mixture and snow peas to onion mixture in
skillet and heat through until snow peas are just tender and sauce is
thick and bubbly. Combine peanut sauce with noodles in soup pan and mix
until noodles are well coated. Stir in chopped peanuts and serve hot, or
chill thoroughly and serve cold.
This oriental
classic is a colorful change of pace from regular pasta dishes. Crisp
snow peas, bright red peppers, and crunchy water chestnuts add texture
and extra flavor to this simple supper dish.
Makes 4 - 6
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