Monday, January 4, 2010

Sesame Noodles with Cabbage

  • 3 Tbs. organic almond butter (critical news about almonds- click here and here)
  • 2 Tbs. roasted sesame oil
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. sherry or mirin (rice wine)
  • 1 Tbs. rice vinegar
  • 1 Tbs. sugar
  • 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
  • 10 oz. whole grain long noodles, such as soba, udon or spaghetti
  • 1/2 lb. napa cabbage, shredded (about 4 cups)
  • 1/4 cup chopped cilantro

Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan. Cook noodles according to package directions. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat. Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined. Sprinkle with cilantro, and serve.

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