Tuesday, March 1, 2011
Spaghetti with spicy peanut sauce
This was a tasty meal that was relatively easy to make. I didn't modify it much from The Perfect Pantry's recipe. I will say, though, that it didn't quite hit the spot and I don't know if I would make it again. It didn't seem ... substantial. I got filled up with pasta without actually feeling satiated.
This is what I used:
1 inch unpeeled ginger
5 large cloves garlic, peeled
1 TB chili paste with garlic
1 cup crunchy peanut butter
1/4 cup molasses
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup sesame oil
1/2 pound spaghetti
1 napa cabbage, cut into thin pieces
1 green pepper, diced
1 pound mushrooms, sliced
I mixed the first eight ingredients in my small cuisinart (a great holiday gift from S. Thanks, S!).
While that was mixing, I cooked the spaghetti al-dente.
I diced the last four vegetables and stir fried in the wok on 350, with a few TB of sesame oil. When the spaghetti was done, I mixed the stir fried vegetables with the spaghetti and coated with peanut
Perhaps if I were more of a vegetarian, I would enjoy this dish. I think it would've benefited from some meat. :) Also, the lack of Worcestershire sauce and Soba noodles may also have hurt.
I'm curious to see what true vegetarians think of this dish, if they make it.