February 20, 2006

Spicy Peanut Butter Noodles

I was inspired to create this recipe after trying Peanut Butter & Co.'s The Heat Is On natural-style peanut butter. A couple of notes: Be aware that seasoned rice vinegars contain sugar. Try Marukan’s seasoned gourmet Lite Rice Vinegar for a little less sugar and no high fructose corn syrup. I found it at a natural foods store, where I also purchased San-J’s naturally brewed Tamari reduced sodium soy sauce. (For more information read my review of both products). However 1 tablespoon still adds 700 milligrams sodium, so you may want to keep your sodium intake light on a day when you’re planning to eat this lest your feet swell up like little melons!

Ingredients:

--8 ounces whole wheat spaghetti or rice noodles

--1/4 cup Peanut Butter and Co.'s The Heat Is On natural peanut butter with fiery spices

--1 tablespoon reduced-sodium soy sauce

--2 tablespoons seasoned rice vinegar

--1/2 teaspoon minced ginger

--3 tablespoons water

--Sliced carrots, scallions, and snow peas

Directions:

--Prepare pasta according to package directions.

--In a small saucepan, whisk together peanut butter, soy sauce, vinegar, ginger, and water. Over medium heat, cook for 3 minutes or until well-blended, stirring constantly.

--Add peanut sauce to pasta, toss well, and top with veggies.

Additional idea: I also tried this with shrimp and it was delicious.