So tomorrow is my department picnic and it’s a pot luck so everyone is to bring something…of course I’m the only vegan in my department….as well as the only vegetarian. There is one uy who is really into vegetarian/vegan cooking however he’s the exception out of the other 35 people. I checked the list today and there is very little for me to eat, so this is what it boils down to- whatever I make is what I am going to be eating so it better be yummy! (of course haha).
I have decided to go with sesame peanut noodles because I think that it will go over relatively well with everyone. Some might think it is strange but I hope people will be willing to give it a chance I mean really unless you have a peanut allergy most everyone I know enjoys peanut noodles.
I found this recipe for Seasme-Peanut Noodles and I think it will work great with a few alterations
Adapted from:
Sesame-Peanut Noodles
by Ted Allen
from The Food You Want to Eat
(Clarkson Potter, 2005) (found on http://www.leitesculinaria.com/recipes/cookbook/sesame_noodles.html)
Serves 4
Kosher salt for boiling noodles
1/4 cup sesame seeds
1/4 cup peanut butter
1/4 cup toasted sesame oil
1/3 cup roasted peanuts, cashews, or whatever nuts you have
1/3 cup low-sodium soy sauce
1 tablespoon red wine vinegar
1 tablespoon mirin or sherry (see Note)
2 medium garlic cloves
1/4 teaspoon crushed red pepper flakes (or more if you like it spicy)
1 English cucumber (also called hothouse cukes — the long, skinny ones), peeled
1 pound soba noodles (I really don’t like the taste and texture of Soba Noodles so i am going with fettucine)
1/4 cup chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
3 scallions, green parts only, sliced 1/4 inch thick on an angle (I like the white part too so i am mixing them in and garnishing with the greens)
I am also going to top with some bean sprouts and shredded carrot to give it some color and crunch!
Directions
1. Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
2. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes.
3. In a food processor, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes. Process to a purée. Stir in half the toasted sesame seeds.
4. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice the cucumber halves crosswise about 1/4 inch thick; set aside.
5. When the water comes to a boil, add the noodles and cook until tender, 4 to 5 minutes. Drain very well, shaking the colander until it stops dripping, and dump into a bowl. Add the peanut mixture, cilantro, and black pepper, and toss to coat. Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter, sprinkle the scallions on top, and sprinkle the remaining sesame seeds on last. Serve warm or at room temperature.
Note: Mirin is a sweet Japanese rice wine; you’ll find it in the Asian section of your supermarket.
I am going to save some for dinner tomorrow night because my husband loves peanut noodles and top it with some yummy smoked tofu.
Pictures to come! and updates on how well it goes over!
