Ingredients
1/2 cup vegetable stock; water will do in a pinch
3 tablespoons smooth or chunky peanut butter; more to taste
2 tablespoons rice wine or white wine vinegar
2 tablespoons soy sauce
1/4 teaspoon red pepper flakes
8 oz angel hair pasta
2 teaspoons + 1 teaspoon sesame oil
1 cup chopped scallions
1 tablespoon grated fresh ginger
2 cups thinly sliced carrots
1 cup snow peas
1 cup thinly sliced fresh mushrooms
1/4 cup water
1 tablespoon roasted sesame seeds
In a small bowl, combine stock, peanut butter, vinegar, soy sauce, and pepper flakes. Set aside. Tip: Make this the night before to allow flavors to meld, it's okay to leave it at room temperature.
Cook the noodles according to package directions to al dente. Drain and keep warm.
Meanwhile, in a large frying pan over medium heat, warm 2 teaspoons of the oil. Add scallions and ginger. Cook, stirring frequently, for 2 minutes. Add carrots and snow peas; cook, stirring constantly, for 4 minutes. Stir in the mushrooms and water; cook for 2 minutes or until the vegetables are tender.
Toss the noodles with the remaining teaspoon of oil. Add vegetables, peanut butter sauce, and sesame seeds. Toss to mix well, and serve. Can be served warm or at room temperature. Serves 4
From New Vegetarian Cuisine (page 55) by Linda Rosensweig.
