These noodles are addictive. Kids love the taste, and grown-ups appreciate a healthy meal that can keep in the refrigerator for at least a day or two.

Ingredients

• 2 teaspoons tahini (sesame paste)
• 2/3 cup smooth or chunky unsweetened peanut butter
• 1 1/2 tablespoons white vinegar or rice vinegar
• 1 cup chicken stock
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce

• 1/2 pound fettucine, spaghetti, or Chinese egg noodles
• 2 tablespoons peanut oil
• 2 whole scallions, sliced crosswise
• 1 whole cucumber, peeled, seeded, and diced (optional)
• 1 cup mung or soy bean sprouts, rinsed and drained (optional)
• Chili oil

Instructions

1. In a small bowl, prepare the sauce by combining the tahini, peanut butter, vinegar, stock, ginger, and soy sauce. Boil the noodles according to the package directions or until slightly al dente. Drain the noodles, then toss with 2 tablespoons of peanut oil just to coat. Toss with the sauce, then refrigerate. Just before serving, garnish with scallions, cucumber, and bean sprouts and offer chili oil to those who like a spicy dish. Serves six.

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• Asian |
• Bean Sprouts |
• Chicken Broth |
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• Egg Noodles |
• Entrees |
• Fettuccine |
• Pasta & Rice Recipes |
• Peanut Butter |
• Scallions |
• Spaghetti |
• Tahini

Related Categories:

• Pasta & Rice Entrees |
• Asian Recipes |
• Pork Dinners