Cooking With Metachat!

Monday, July 03, 2006

Speck’s spicy Thai noodles:

Speck’s spicy Thai noodles:

1 package buckwheat soba noodles
1 large red bell pepper
5-6 green onions (white and green parts)
large handful sugar snap peas
optional: small handful Thai basil leaves
optional: broiled chicken breast or tofu

Sauce:
6 T smooth peanut butter
1 T cider vinegar
3 cloves crushed garlic
1 tsp toasted sesame oil
cayenne to taste (lots)

-Cook noodles, rinse with cold water.
-Chop pepper and onions (I like to leave the pea pods whole), add to noodles.
-Mix all sauce ingredients thoroughly, adding HOT water by the tsp until sauce turns light tan and milky.
-Toss and enjoy! Better the second day, after the garlic mellows

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