The sun was out and the trees are blooming, and that put me in the mood for a summery snack….so I made this spicy noodle dish filled with vegetables that make it taste fresh and light. It’s an easy dish to prepare although it does require a bit of planning because of the vegetables that are needed.
- 1/2 cup broken up angel hair pasta
- 1-12 oz package frozen sugar snap peas [I think pea pods would go well too, gonna try those next time]
- 2 medium-sized carrots, peeled
- 1 12-oz package edamame beans
- ½ cup chopped fresh cilantro
- 2 tbsp sesame seeds
- 1 tbsp vegetable oil
For the Peanut-Sesame Sauce
- 2 tbsp oil [I used canola oil but any oil would work]
- 1 tsp freshly grated ginger
- 2 tsp freshly grated/minced garlic
- 2 tbsp ketchup
- 2 tsp red chili powder [reduce this quantity if you prefer a milder dish]
- 1 tbsp soy sauce [I use it sparingly as I’m not a fan of its taste]
- 1-2 tbsp lime juice
- 1 tbsp sesame paste [I used a ready-made sesame paste]
- 2 tbsp coarsely crushed raw peanuts
- 1-2 tsp sugar
- Salt to taste
- First, make the sauce. Place all the ingredients for the sauce in a pan and allow it to cook on medium heat. This step takes a good 20 minutes or so. So, start this step first, allowing the sauce to cook until the oil separates. Be sure to stir constantly so as to prevent burning.
- Slice the carrots into long, thin strips with a julienne peeler, or slice them into very, very thin, 2-inch slices.
- Cook the noodles al dente. Set aside.
- Cook the edamame and squeeze the beans out of the pods. Set aside. [Discard the shells.]
- Roast the sesame seeds over low heat. Shake pan constantly to prevent burning. Remove & set aside when they begin to pop.
- In a large pan, place a tbsp of oil and sauté the snap peas on high heat for approximately one minute. Add the noddles and allow them to be fully coated with oil.
- Add 2-3 tbsp of the prepared sauce and coat the noodles and peas.
- Place the noodles with sauce and peas in a large serving bowl.
- Add the carrots, edamame, and cilantro. Mix lightly.
- Top with the toasted sesame seeds.
- Serve immediately.
- This recipe yields three servings.
- To make this a vegan dish, substitute sugar for agave.