Szechuan Peanut Noodles
- Total Time
Make quick work of tossing the pasta with the sauce and the vegetables by using spring-loaded tongs.
uncooked whole wheat pasta8 oz, spaghetti variety
smooth reduced fat peanut butter⅓ cup(s), creamy variety
hoisin sauce3 Tbsp
low sodium soy sauce1 Tbsp
rice vinegar1 Tbsp, seasoned
dark sesame oil½ tsp
cayenne pepper⅛ tsp
uncooked bell pepper(s)1 item(s), small, yellow, finely chopped
English cucumber(s)½ medium, halved, seeded, and finely diced
uncooked scallion(s)2 medium, thinly sliced
- Cook the pasta according to the package directions, omitting the salt if desired. Drain, then rinse under cold water. Drain again.
- Whisk together the peanut butter, water, hoisin sauce, soy sauce, vinegar, sesame oil, and cayenne in a small saucepan until smooth; bring the mixture to a boil over medium heat.
- Transfer the peanut sauce to a serving bowl. Add the pasta and toss to coat. Add the bell pepper and cucumber; toss well. Serve sprinkled with the scallions. Yields about 1 1/3 cups per serving.