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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Cooking Creatively Out Of Your Basic Pantry

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Total:: 15 min
Prep:: 15 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish

Directions

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.

PLATING: Serve in large serving bowl. Garnish with peanuts.

BEVERAGE: Sparkling water with fresh lime and lemon.

Cook's Note

Wine suggestion: Villa Maria Sauvignon Blanc 1999

My Private Notes

Name: Spicy Vegetarian Peanut Noodle Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2/3 cup creamy peanut butter; 1 tablespoon sesame oil; 1/3 cup rice or red wine vinegar; 1 tablespoon red chile flakes; 1 tablespoon sugar; 1 tablespoon Dijon mustard; 1 tablespoon coarse ground coriander; 2 tablespoons naturally brewed soy sauce; 1/2 cup canola oil; 1 pound spaghetti, cooked and refreshed; 1 English cucumber, halved and 1/8-inch slices; 1 red bell pepper, julienned; 1 bunch scallions, sliced; 1/2 cup chopped roasted (salted) peanuts for garnish