A staple of Chinese takeouts, sesame noodles is an easy, protein-rich dish that can be both spicy and sweet. The key is using Skippy’s smooth peanut butter so as not to complicate the recipe and not use any more sugar since peanut butter off the supermarket shelves is already too sweet. I used soba noodles here because I already have them, but use Chinese egg noodles for more authenticity.
a handful of string beans, julienned
1 red bell pepper, julienned
1/2 cup Skippy’s smooth peanut butter
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsps sesame oil
1. Cook soba noodles in boiling water for about 5 minutes. When done, drain and fluff with a fork to keep the noodles from sticking together. Toss noodles with the vegetables.
2. In a blender, purÃ©e the rest of the ingredients. Stir in some warm water to liquify the dressing. Pour dressing over noodles and vegetables. Toss to coat.
Where to buy egg or soba noodles