Friday, March 6, 2009

Peanut Noodles

    12 oz whole wheat spaghetti
    1 carrot halved and thinly sliced
    1/3 cup hoisin sauce
    1/4 cup smooth peanut butter
    2 tbsp cider vinegar
    1 clove garlic, minced
    1/2 tsp hot pepper sauce
    1 cup chopped cilantro
    1/4 cup chopped roasted peanuts
4 cups shredded Napa Cabbage (also known as Sui Choy & Chinese Cabbage)
1-1/2 cups bean sprouts

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add carrots; cook for 30 seconds. Drain and rinse under cold water; set aside in colander.

In large bowl, whisk together 1/2 cup water, hoisin sauce, peanut butter, vinegar, garlic and hot pepper sauce until smooth. Add pasta mixture, 3/4 cup of the coriander; toss. Sprinkle with peanuts and remaining coriander. Serve Napa Cabbage and bean sprouts in a separate bowl to be mixed in individually.

This meal met with approval by all family member - no mean feat!!

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