I wasn’t planning on blogging this one, but the sauce was too good not too! So I took a quick photo (excuse the bad lighting, I was too tired and hungry to spend time on a good one).
I added chopped, cooked broccoli to the mix too. It can be eaten warm (skip the ice bath steps), room temperature, or cold.
- 1 pound whole wheat pasta
- 3/4 cup smooth peanut butter
- 1/3 cup chicken broth plus 1/3 cup water
- 1/4 cup rice vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons sugar
- 2 teaspoons Asian dark sesame oil
- 2 teaspoons peeled ginger, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 3 tablespoons sesame seeds
- 2 scallions, trimmed and sliced on the diagonal
1. Cook linguine in a large pot of lightly salted water following package directions. Drain, and immediately plunge into an ice water bath. Set aside.
2. Meanwhile, in medium-size saucepan, combine peanut butter, chicken broth and water, rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic powder and red pepper flakes. Whisk until combined. Cook on medium-high heat for about 10 minutes or until thickened. Remove from heat.
3. While sauce simmers, toast sesame seeds in a nonstick skillet over medium heat for 5 minutes, shaking pan to keep seeds from burning.
4. Drain noodles, discarding ice cubes. Toss with half of the dressing (about 3/4 cup), and allow to soak in for a few minutes. Add remaining dressing and toasted sesame seeds to noodles and toss until well combined. Top with sliced scallions and serve cold. Best if served on the day it is made.
Recipe courtesy of Parents Magazine