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This recipe was featured in Greens and Grains.
Judy Gustaferro | Pedernales EC
These spicy noodles are great for picnics, potlucks or light spring suppers. Gustaferro recommends refrigerating them overnight and serving as a cold salad, but they can also be served warm, just after tossing, or at room temperature. Feel free to adjust the spice level by adding more or less chili oil as desired.
1 head broccoli
1/2 pound pasta, such as linguine or spaghetti
1 tablespoon freshly grated ginger
2 garlic cloves, chopped
1/4 cup peanut butter, smooth or chunky
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon pure sesame oil
1 tablespoon chili oil
1/2 cup cashews or other nuts, chopped
4 scallions, thinly sliced
Toasted sesame seeds, for garnish
1. Bring two large pots of salted water to a boil. Trim the florets and leaves from the broccoli and blanch them in one pot about 2 minutes until they’re bright green; drain and shock in ice water. Set aside to continue draining.
2. Add pasta to the second boiling pot and cook according to package directions, until al dente. Drain and rinse briefly to remove starch.
3. Combine ginger, garlic, peanut butter, soy sauce, rice wine vinegar, sesame oil and chili oil in the bowl of a food processor and blend until smooth.
4. Combine broccoli, pasta and sauce in a large bowl and toss until the noodles are evenly coated.
5. Serve immediately or refrigerate overnight, if serving cold. Garnish with the chopped nuts, scallions and toasted sesame seeds just before serving.
Makes about 4 servings.
Reserve ½ cup of pasta cooking water and add as needed to thin the sauce and evenly coat the noodles. Feel free to use low-sodium soy sauce, if desired.