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Sesame Noodles (06.24.13)

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Posted at 11:10 AM, Jun 24, 2013
and last updated 2013-06-24 13:10:07-04

by Jennifer Burns, Dan's Market

  • 12 ounces whole-wheat spaghetti
  • 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 cup creamy peanut butter
  • 3 tablespoons 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
  • 1/4 cup cilantro
  • 1/4 cup peanuts, crushed
  • Salt and pepper, to taste

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, red-pepper flakes and pepper. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Top with cilantro and peanuts. Serve at room temperature or chilled.