Save the expense of takeout and make your favorite Asian dish easily with ingredients you probably already have in the cupboard. This recipe works as a great base for whatever veggies you happen to have on hand. Swap out snow peas and peppers for shredded cabbage, green beans, broccoli ... the sky's the limit!
This dish is delicious with rice noodles, but it also works well with plain spaghetti or angel hair. It's also just as delicious hot as cold, so consider making a double batch and enjoying the leftovers for lunch the next day.
Vegetarian One-Pot Peanut Sesame Noodles
1 pound rice noodles (vermicelli)
3 tablespoons peanut butter
3 tablespoons soy sauce
1 tablespoon black rice vinegar
2 tablespoons sesame oil
1 tablespoon pickled ginger, minced, plus 1 tablespoon pickled ginger juice
1 clove garlic, minced
1 teaspoon red chili paste
1 teaspoon vegetable oil
3 scallions, thinly sliced, white and dark parts reserved separately
1 cup snow peas, julienne
1 red bell pepper, julienne
1/4 cup roasted peanuts, chopped
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
Cook the rice noodles according to package directions in a large pot. Drain, reserving 1/4 cup cooking liquid. Set aside.
While the rice noodles cook, whisk together the peanut butter, soy sauce, vinegar, sesame oil, pickled ginger and juice, garlic, and chili paste to create a sauce.
In the same pot used for cooking the rice noodles, heat the oil. Add the white and light green portions of the scallions, snow peas, and red bell pepper. Sauté for 1 minute, until just tender.
Remove from heat and add the rice noodles and the sauce. Add cooking liquid as needed, and stir to combine.
When the sauce coats the noodles and vegetables, pour the noodles into a serving dish. Garnish with sesame seeds, peanuts, and green portions of the scallions.