Asian-y Pan Noodles

This recipe is one that my husband forced me to write as we were eating the dish! It is super easy and only takes as long as it takes for spaghetti to cook. It’s salty, peanutty and utterly non-authentic to any specific Asian cuisine, so it’s not Pan-Asian Noodles, it’s Asian-y Pan Noodles! Enjoy some homemade takeout, I made this one at 9 pm after our boys were finally both asleep and we had a minute to think…I mean, cook!


Asian Pan Noodles
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Recipe type: Main dish, Vegetarian, Vegan
Author:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 pound spaghetti
  • 2 tablespoons, then another teaspoon vegetable oil
  • 3 bell peppers, your choice of color, thin sliced
  • 1 jalapeno pepper, seeded and minced
  • 1 bunch scallions, sliced
  • 3 carrots, peeled and grated
  • 1 quart baby bella mushrooms, sliced
  • 2 large garlic cloves, minced
  • 1 teaspoon ground ginger (I use Spice World brand jarred ground ginger)
  • ⅓ cup dry sherry (ask at the liquor store, you can use it in a lot of Asian dishes)
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar (I use no salt or sugar added rice vinegar)
  • ⅓ cup natural salted peanut butter, your choice of smooth or chunky
  • 1 cup of your pasta water, explanation is below
  • handful of unsalted peanuts
  • crushed red pepper to taste
Instructions
  1. Bring a large pot of water to boil, add a few tablespoons of salt and toss in spaghetti.
  2. Heat a separate large skillet or wok over medium-high heat for 2 minutes with vegetable oil, then add bell peppers and jalapeno pepper. Let saute for 3-4 minutes, until they start to soften.
  3. Add in scallions, carrots and mushrooms and stir-fry everything for a few more minutes. You may need to increase the heat to make sure the mushrooms sear and don't steam--not delicious.
  4. Move all the vegetables to one side of your skillet and add a teaspoon more oil to the empty area. Add your garlic and ginger to the oil and saute for 1 minute. Then toss everything together again.
  5. By now, your spaghetti is probably ready. Drain, reserving 1 cup of the starchy pasta cooking water.
  6. Adjust heat to medium and start making your sauce in the vegetable skillet. Add the sherry first and let the alcohol cook out for 1 minute. Then add the soy sauce, sesame oil, rice vinegar, peanut butter and pour the reserved pasta water right over. Stir well to incorporate all the ingredients and taste for seasoning. If you love the salty tang of soy or the nutty sesame oil, be my guest and add more! And you may need a little more plain water depending on your brand of peanut butter to thin the sauce to your liking.
  7. Add the spaghetti to the skillet and toss well with tongs. Let the pasta absorb a little of the sauce for 1 minute. Then, heap into bowls, spooning over the vegetables and sauce.
  8. Top with peanuts and crushed red pepper if you like it hot!

 

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