Sunday, August 1, 2010


While this dish traditionally is made with Chinese noodles and other ingredients somewhat hard to find even in American Asian markets, Boston chef Joanne Chang substitutes spaghetti noodles and peanut butter. You just need to cook the spaghetti a few minutes longer than package directions to give it the texture of Chinese noodles. Since I am not a big cilantro fan, I substitute parsley.

You can make this dish as spicy as you want by adjusting the amount of red pepper flakes you add.


1 lb spaghetti
3/4 cup smooth peanut butter
1/2 cup unseasoned rice vinegar
3 tbl + 1 tsp sugar
6 tbl soy sauce
1/4 cup water
1 tbl Asian sesame oil
2 tsp crushed red pepper
1-(2 in) piece of ginger peeled and chopped
1 large garlic clove
3 celery ribs, thinly sliced
1/2 cup chopped cilantro (or parsley)
lime wedges for garnish

Cook spaghetti according to package directions but a few minutes longer. Drain and rinse under cold water. Drain well!

In a blender, puree peanut butter, 6 tbl vinegar, 3 tbl sugar, soy sauce, water, sesame oil, red pepper, ginger and garlic. Transfer 1/2 cup of this mixture to noodles and toss.

In another bowl, toss the celery with the cilantro and remaining 2 tbl vinegar and 1 tsp sugar.

Transfer noodles to serving bowls and drizzle with remaining peanut dressing. Top with the celery mixture and garnish with lime wedges.

Only takes as long to make as the noodles to cook!!!


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