Spicy Szechuan Noodle Salad

Ingredients

• ½ lb whole-wheat spaghetti or soba noodles
• ¼ cup or a combination of peanut butter and tahini peanut butter
• ¼ cup warm water
• 3 tbsp tamari soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp dark sesame oil
• 1 tsp hot chili oil
• 2 cup fresh mung bean sprouts
• 1 cucumber, peeled, cut lengthwise, seeded and cut into crescent slices
• chopped scallions, for garnish
• toasted sesame seeds, for garnish
• romaine lettuce

Method

1. Cook the pasta until al dente in salted water. Drain it, and rinse with cold water.
2. Make a sauce by mixing the peanut butter (or a mixture of peanut butter and tahini), warm water, soy sauce, vinegar, sesame oil and hot chili oil.
3. Toss the noodles with the bean sprouts, cucumbers and the sauce. Top with the chopped scallions and sesame seeds. Serve at room temperature on crisp leaves of romaine.

Notes

Yield: Makes 4 to 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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