Peanut Noodles

 I adapted this recipe quite a bit. Substituted peanut butter for tahini paste, rice wine vinegar for mirin and added shredded carrots. Also being gluten free I substitued pasta for Jovel gluten-free capellini. 

Ingredients:

• 8 ounces capellini pasta
• 1 scallion, chopped
• 1-2 carrots, shredded
• 1/4 cup peanut butter
• 4 tablespoons rice wine vinegar
• 1-2 tablespoons toasted sesame oil
• 2 tablespoon fresh ginger, chopped
• 2 large garlic cloves, chopped
• 1 tablespoon Sriracha
• 1 tablespoon brown sugar

Directions:

In a food processor combine the peanut butter, rice wine vinegar, sesame oil. ginger, garlic, Sriracha and brown sugar. 

Cook pasta according to package direction. Drain the pasta and return to the pot. Add the grated carrots. 

Toss with about 1/2 of the sauce; as makes enough for another 2 servings. Garnish with scallions.

Serve with Coconut and Lime Pork Kebabs ( 10/27/2024 label: pork, grill it)