This dish was served to me during dinner. All of my friends loved it because it’s a complete meal and at the same time it tastes different yet not weird. The combination of pasta and peanut butter was a welcome change. During the first time that I have tasted this, I was quite skeptical. I didn’t know how it would taste. Our friend over at Food.com has this to say about this recipe:
“An Asian style dish. You can also just make the sauce for dipping veggies into. Also you can add cooked diced chicken breast to the dish.”
I hear about peanuts in noodles before; I even tasted one, but this is quite different.
I am glad I did though because the peanut butter didn’t taste weird. It really gave the noodles a delicious flavor you wouldn’t expect.
Ingredients
1⁄3 cup Heinz rice vinegar
1⁄3 cup Kikkoman soy sauce
1⁄4 cup water
3 teaspoons fresh grated ginger
2 garlic cloves, minced
1 teaspoon Domino light brown sugar
8 tablespoons Jiff peanut butter, just warmed in the micro
2 tablespoons Bertolli olive oil
5 tablespoons Cookwell sesame oil
1⁄4 teaspoon Tabasco hot pepper sauce or 1⁄4 teaspoon McCormick chili pepper flakes
1 lb Barilla pasta, cooked
2 cups Green Giant chopped broccoli, cooked in micro on high for 4 minutes
1 cucumber, seeded sliced into thin strips
Instructions
In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
Add peanut butter and oils blend.
You can add hot pepper sauce to blender or just top the dish with pepper flakes.
Depends on how much heat you like!
Or both!
Add sauce to cooked pasta and broccoli stir together.
Add pasta water if needed to thin sauce.
Top with the finely sliced cucumber.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with your favorite cold beverage.
Thanks again to Food.com for this amazing recipe.