Asian Sesame Noodles

Over the weekend Bob and I went on a nice dinner cruise out on Lake Huron.  It’s a giant sailboat, and it was a stargazing tour (unfortunately, it was too cloudy to see much of anything) and just overall a very cool experience.

But, I have to admit.  There was one thing that really sold me on going.  Just one little word . . . dinner.  I’ll admit it, I’m obsessed with all things food.  The idea of going on a dinner cruise just set me to thinking about the fancy, gourmet, catered dinner I was going to be served under the stars on a romantic ship.  I was thinking of the field greens salad, the limit-less possibilities of the creatively melded flavors of my main dish, and the fantastic-ness of it all.  And, as you can imagine, my wildest fantasies were

Wrong.

I don’t know why I’m surprised.  After all, it’s a boat without a kitchen.  Even though it’s a huge sailboat, it’s a small boat.  Since I haven’t found an extraordinary caterer anywhere in my area, I guess I shouldn’t be surprised that the boat company people haven’t either.

What we did have? Buffet style dinner with salads.  Potato salad.  Pasta salad.  Asian salad (I was looking for the crunchy raman-style noodles broken over the top.  Yes, that’s the salad I’m talking about).  Of course, there was a piece of chicken with over-cooked spinach inside.  A slice of bread.  And a prepackaged - previously frozen - sold at GFS - slice of cheesecake.  I’m serious.  I mean, really.  Frozen cheesecake?

So, the dinner wasn’t great.  I mean, it was fine, but unexciting.  Definitely not what I was hoping for.

But, that Asian salad made me remember about a great little pasta dish I’ve been wanting to tell you about.  I like to make this for lunch because it’s fast, filling and easy.  Not to mention, it’s made with whole-wheat pasta and lots of veggies, which makes it good for you - full of fiber!  Plus, the sauce is a no-brainer, you just mix it up and toss it with the cooked goodies.

Right now the red bell peppers in my area are amazing, which makes this dish’s flavor explode in your mouth!

Lunch-time Sesame Noodles and Veggies

Adapted from Everyday Food

12 ounces whole-wheat spaghetti
1 bunch of broccoli, stalked and thinly sliced
2 red bell peppers, seeded and thinly sliced
1 onion, thinly sliced
1/4 cup creamy peanut butter
3 Tbsp brown sugar
2 Tbsp rice vinegar
2 Tbsp tamari (or soy sauce)
1 Tbsp sesame oil
2 garlic cloves, minced
1 tsp red-pepper flakes (can use less or more, according to preference)

Chop the veggies.  Use thin even slices to help them cook evenly.  Since you are only boiling them for a few minutes, you want to make sure they are sliced thin.

Cook pasta in salted water for 7 minutes (or three minutes less than directions specify).

Add vegetables.  I leave out the broccoli, because I think broccoli is yucky.  If you like it you can use it, but don’t say I didn’t warn you if you end up thinking it’s yucky, too.  Continue cooking the pasta and veggies for 3 minutes.  Scoop 1/2 cup of water out of the pot and set aside.

Drain pasta and veggies after three minutes.

There are three ingredients that make this dish work, in my opinion.  Peanut butter and sesame oil are key players here.  The other is the crushed red pepper.  I know that you might not like spicy food so you’ll be tempted to leave this out.  But it’s a lot like salt - a flavor enhancer.  If you like it spicy add a full teaspoon (and more), if you don’t, stick with 1/2 a teaspoon.  It really makes a difference in taste.

Mix peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes in a large bowl.

Add pasta and veggies and toss.  Add reserved water if necessary, to thin sauce.
Can serve hot or cold, I like mine HOT!

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