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SOBA - Sesame Soba Noodles
Nb persons: 4
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| Whole-wheat spaghetti complements the zesty sauce while adding fiber. A little less peanut butter plus a lot more vegetables make this a no-guilt meal. | |
| Coarse salt | |
| 12 ounces | whole-wheat spaghetti |
| 1 bunch | broccoli, cut into florets, stalks peeled and thinly sliced |
| 2 | red bell peppers,, (ribs and seeds removed), thinly sliced |
| 1 large | onion, halved and thinly sliced |
| 1/4 cup | creamy peanut butter |
| 3 tablespoons | dark-brown sugar |
| 2 tablespoons | rice vinegar |
| 2 tablespoons | soy sauce |
| 1 tablespoon | toasted sesame oil |
| 2 | garlic cloves, minced |
| 1/2 to 1 teaspoon | red-pepper flakes |
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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