veggie “takeout” noodles
Submitted by Mindee Curtis
About the cook: I love cooking and healthy living. Fresh ingredients are my inspiration!
About the dish: A delicious, but healthier take on takeout noodles that can be prepared almost as fast as delivery!
National Origin: Chinese
Estimated Time: Under 30 Minutes
• 3 garlic cloves, chopped
• 2 tablespoons fresh ginger, grated
• 1/4 cup canola oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/ cup soy sauce
• 3 tablespoons apple cider vinegar
• ¼ cup honey
• 1/2 teaspoon sirracha or other hot sauce
• 2 tablespoons dark sesame oil
• 1 pound spaghetti
• 1 ½ cups broccoli florets
• 2 carrots, grated
• 1 cup napa cabbage, shredded
• 4 scallions, sliced diagonally (white and green parts)
• Cilantro leaves for garnish
Place the garlic and ginger in a food processor or blender fitted with a steel blade. Add the oil, tahini, peanut butter, soy sauce, vinegar, honey, hot sauce, and sesame oil. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. During the last 2 minutes of the pasta cooking, add the broccoli florets. Drain the pasta and broccoli in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the carrots, cabbage, and scallions; toss well. Garnish with the cilantro leaves. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.