Saturday, February 2, 2013

Spicy Peanut Noodles with Broccoli

I had every intention of being a regular (and reliable!) honey recipe blogger in 2013, which was my New Year's resolution.  My father blogs about the joys and challenges of faith almost every Wednesday on Rodge Wood blog, and one day maybe I'll get it together enough to follow his example. (Story of my life, Dad!)  I haven't given up on my resolution--I'm telling myself I'm just getting a bit of a slow start.

In any event, this delicious (and spicy) noodle dish comes together quickly if you have all of the ingredients. Great for a snowy day.  It's also easily adaptable to what you might have on hand.  Even though the dish is called Spicy Peanut Noodles with Broccoli, the "must-haves," it seems to me, are peanut butter, soy sauce, garlic, ginger, honey and some kind of long noodle.  Other veggies--bok choy, a sweet red pepper, and/or spinach would be great additions or substitutions. If you don't use broccoli, though, change the name so you don't confuse your diners. :-)   This dish got a thumbs up from Robert, who is the chief recipe taste tester here.

Spicy Peanut Noodles with Broccoli
1 pound linguine or spaghetti (or, any kind of long noodle that you'd prefer like rice noodles)
1 bunch (about 1 lb) broccoli florets and (peeled) stems, cut into about 1 inch pieces
3/4 cup smooth peanut butter (preferably unsweetened and unsalted)
3/4 cup water
1 tablespoon white vinegar (or slightly more rice vinegar if you have it)
2 tablespoons soy sauce
2 tablespoons honey
2 cloves of garlic, peeled and minced
2 tablespoons freshly grated ginger
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds (slightly toasted if you'd like)

Cook pasta in a large pot of salted water, according to package directions, until al dente.  Drain and place in a large bowl.  In another large pot, bring water to a boil and blanch the broccoli florets for about 4 or 5 minutes, until they are brightly colored but still have a bit of a crunch.  Drain the broccoli and run under cold water to stop the cooking and help them retain their color.

While pasta and broccoli are cooking, slowly stir the water into the peanut butter and stir to combine thoroughly.  Add the rest of the ingredients, and stir into a smooth paste.  Pour over the hot noodles and toss to mix well.  Add the cooked broccoli and toss again to distribute. Sprinkle about 1/4 teaspoon sesame seeds on each serving.   Makes four servings.

1 comment:

  1. This looks great! I'm probably a little biased because I love anything with peanut butter ;). I am going to check out your dad's blog!