We call this “peanut butter pasta” at home, but that can sound kind of unappealing. My mother-in-law made this a while back and I absolutely dug it. It covers a wide range of flavours – salty, sweet, hot – and is very versatile.
12 oz spaghetti (or however much you think you need! Some peeps are hungry, okay?)
1/2 green/red/yellow pepper, julienned
1 carrot, shredded
1/2 cabbage (Napa or red. Depends on your preference)
1/2 onion, julienned
1/2 c peanut butter
1/4 c soy sauce
2 tb sesame oil
2 tb cider vinegar
1 tb hot sauce
2 tb olive oil
1 ts salt
1 ts pepper
2 tb sesame seeds (toasted if you have time)
1 scallion, chopped
1. Set a large pot of water on to boil.
2. Slice (julienne) all the vegetables. (Note: you can really put in any veg you like. It all works!)
3. Whisk together the peanut butter, soy, sesame oil, vinegar and hot sauce. Taste it! You might want to add more of one ingredient depending on your personal preference.
4. The pasta should take 6-8 minutes to cook. Add salt to the pasta water, followed by the spaghetti.
5. Heat the oil in a medium pan to medium heat. Add vegetables, then salt and pepper.
6. Drain the pasta, reserving one cup of the cooking liquid. Add the vegetables and sauce to the pasta. Combine all the ingredients and add some of the reserved water if the sauce is too thick.
7. Plate the dish and sprinkle with the sesame seeds and scallion.