Peanut Sesame Noodles

As much as I love Asian flavors, particularly Chinese, I am reluctant to order this cuisine in a restaurant. Even when the menu boasts "NO MSG," I find after eating a typical Chinese meal out, I am sluggish and bloated for days. Rather than give up these favorite foods, I look for ways to lighten them up and reduce the sodium. I also pay attention to portion size, often making the food in question a side dish rather than the main event. I can't think of anything better than combining the wonderful flavor of peanut butter with pasta and sesame seeds. It's like a triple-header for a baseball fan. As a side dish for Asian-inspired skinless chicken legs, these peanut sesame noodles were a delicious treat. The bonus was I didn't feel like the Pillsbury doughboy the next day.


Serves 4-6
Dressing:
1/2 cup creamy peanut butter
1/4 cup low sodium soy sauce
1/3 c warm water
2 T fresh chopped ginger
1 clove garlic, chopped
2 T red wine vinegar
1 1/2 T sesame oil
2 tsp honey
red pepper flakes

Place all dressing ingredients in a blender and puree for 2 minutes, scraping down the sides as needed. T

Prepare 3/4 lb angel hair pasta according to package instructions, drain, and add to dressing. Toss to coat. Toss with:


4 scallions, sliced thin
3 T toasted sesame seeds

For best flavor, serve at room temperature.
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TASTE NOTES
I loved the flavors of this easy side dish, but did not care for how the pasta stuck together. It got better as it cooled off, but adding a tiny bit of sesame oil and retossing is advised. I served this with sauteed bok choy and oven Chinese-style BBQ skinless chicken legs. There were plenty of leftovers which are just as tasty straight from the fridge (so be forewarned).