Sesame Noodles and Vegetables
- Total Time
The sesame sauce can be prepared a day ahead and kept refrigerated. Let it warm to room temperature before mixing it with the pasta and vegetables.
garlic clove(s)3 clove(s), medium, minced
ginger root1 Tbsp, minced
vinegar¼ cup(s), rice
reduced sodium peanut butter3 Tbsp
low sodium soy sauce2 Tbsp
sesame oil1 ½ tsp
red pepper flakes¼ tsp, crushed
uncooked linguini8 oz, thin
frozen mixed vegetables1 ½ package(s), stir-fry style, about 16 oz
- In small saucepan, stir together water and cornstarch. Bring to a boil, stirring constantly; reduce heat and cook until thickened and clear. Remove from heat and add garlic and ginger; set aside to cool to room temperature.
- Combine vinegar, peanut butter, soy sauce, sesame oil, sugar and red pepper flakes in blender or food processor and purée. Add purée to the cooled cornstarch mixture and whisk until blended. Set aside while preparing pasta and vegetables.
- Cook pasta according to package directions. Cook vegetables in boiling water just to thaw, about 2 minutes, and drain well. In large bowl, toss pasta, vegetables and sesame sauce. Serve warm or at room temperature.