Whole-wheat peanut noodles with veggies
This cool pasta takes advantage of an easy food-processor peanut sauce that has a knockout flavour. It’s paired with whole-wheat noodles and colourful raw veggies. You can take this to a late summer picnic or serve it for supper with grilled chicken.
You can make the sauce a day ahead. (Let it come to room temperature before using; thin with a little hot water, if necessary.) Feel free to change up the veggies: broccoli, peppers, and beans work, too. Just keep them thinly sliced or small-diced.
For the sauce
1 large garlic clove
1 piece (about 1¼ inch/3 cm) fresh ginger, peeled and sliced
⅓ c. (90 ml) packed fresh cilantro leaves
¾ c. (180 ml) creamy peanut butter
⅓ c. (90 ml) low-sodium soy sauce
1 tbsp. (15 ml) plus 2 tsp. (10 ml) freshly squeezed lemon juice
1 tbsp. (15 ml) peanut oil
1 tbsp. (15 ml) Asian sesame oil
2 tsp. (10 ml) sugar
¾ tsp. (3.75 ml) Asian chili-garlic sauce
For the pasta
1 lb. (500 g) whole-wheat dried linguine
1 tsp. (5 ml) peanut oil
1 c. (250 ml) snow peas, trimmed and cut on a diagonal into thin slices
1 c. (250 ml) sugar snap peas, trimmed and cut on a diagonal into thin slices
1 c. (250 ml) carrots, sliced into matchsticks or coarsely grated
1 c. (250 ml) thinly sliced red cabbage
⅔ c. (150 ml) thinly sliced scallions (whites and green parts)
⅓ c. (90 ml) chopped fresh cilantro
⅓ c. (90 ml) finely chopped roasted peanuts
½ c. (125 ml) bean sprouts (optional)
In a food processor, chop the garlic, ginger and cilantro, stopping to scrape down the sides of the bowl as necessary to chop thoroughly. Add the peanut butter, soy sauce, lemon juice, peanut oil, sesame oil, sugar and chili-garlic sauce. Process until well combined. Add ½ cup (125 ml) hot water and process until the mixture is creamy, 1 to 2 minutes. Transfer the sauce to a 2-cup (500-ml) measuring cup or sturdy deep bowl.
Cook the linguine according to the package instructions. Transfer to a colander, rinse with cool water and let drain. Transfer to a large mixing bowl. Add the peanut oil and 1 teaspoon (5 ml) salt and mix well.
Add most of the snow peas, snap peas, carrots, cabbage, scallions and cilantro reserving a little of each for garnish.
Pour three-quarters of the sauce over the vegetables and pasta and, using tongs, gently, but thoroughly toss well. Taste and continue to add more sauce, 2 to 3 tablespoons (10 to 15 ml) at a time, until the noodles are well coated. Taste and season with a little more salt, if desired.
Transfer the dressed noodles and vegetables to a large shallow serving bowl. Garnish with the remaining vegetables, cilantro, peanuts and bean sprouts (if using). Serves 6.
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