Hot-Tossed Noodles with Peanut Sauce
This fast, easy noodle dish has an Asian flavor and is great for a last minute
vegetarian menu. I usually add the broccoli to make it both more nutritious and
more colorful. The noodles are the soft, fresh noodles available in the produce
section of most large grocery stores. I serve this dish with stir-fried carrots and
pea pods, followed by a fruit salad.
Sauté scallions and optional broccoli in 1 T. canola oil. Mix in
peanut butter, oils, soy sauce, stock. Boil noodles until just tender.
Drain noodles, and toss well with sauce. Garnish with toasted nuts.
- 1 1/2 pound fresh Chinese or Japanese noodles
- 4-6 scallions (cleaned and sliced on diagonal)
- small bunch broccoli, cleaned and cut-up (optional, add with scallions)
- 6 T. peanut butter (crunchy variety is best)
- 3 T. canola oil
- 1 T. sesame oil
- 4 T. soy sauce
- 1/4 cup vegetable stock or water
- toasted almonds or pecans as a garnish