9

Sesame Noodles and Vegetables

Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.
Ingredients

water

cup(s)

cornstarch

2 tsp

garlic clove(s)

3 medium clove(s), minced

ginger root

1 Tbsp, minced

vinegar

¼ cup(s), rice

reduced sodium peanut butter

3 Tbsp

low sodium soy sauce

2 Tbsp

sesame oil

1½ tsp

sugar

1 tsp

red pepper flakes

¼ tsp, crushed

uncooked linguini

8 oz, thin

frozen mixed vegetables

1½ package(s), stir-fry style, about 16 oz

Instructions

  1. 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.
  2. 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.
  3. 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.

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