Hey Everyone! I am back with a vegetarian dish that has been at the China kiosk of the Epcot Food & Wine Festival in years past. When we started looking for recipes to make at home this month, we wanted something that would be quick and simple but also tasty and filling. The Cold Sesame Noodles definitely filled the bill.
COLD SESAME NOODLES
½ Pound Spaghetti
2 Cups Napa Cabbage (shredded)
1 Cup Red Bell Pepper (thinly sliced)
1 Cup Snow Peas (thinly sliced)
½ Cup Chicken Broth
¼ Cup Peanut Butter
¼ Cup Tahini
2 Tbsp. Rice Vinegar
2 Tbsp. Soy Sauce
1 Tbsp. Fresh Ginger (grated)
1 Tbsp. Sugar
½ Tbsp. Fresh Garlic (grated)
Cook pasta al dente, per package directions.
Combine chicken broth, peanut butter, tahini, rice vinegar, soy sauce, ginger, garlic, and sugar in a large bowl, whisk until smooth.
Drain cooked pasta and stir into sauce.
Add cabbage, bell pepper, and snow peas, toss to combine.
Refrigerate 4 hours or until chilled.
This is a great side dish or a full meal and definitely gets better the more it absorbs the flavors of the sauce. The only thing I felt was missing was some spiciness, which I remedied by adding sriracha (a spicy chili sauce that’s a cross between hot sauce and ketchup). I think this could be a great addition to your weekly recipes and for all of those of you with kids, I think most of them would love it!