Sesame Noodles With Napa Cabbage Recipe #284507
From Vegetarian Times. Good hot or cold. I use Bragg's Liquid Amino Acids for the soy sauce. It's a lot lower sodium.
13 min | 3 min prep
SERVES 4
- 3 tablespoons natural-style peanut butter
- 2 tablespoons roasted sesame oil
- 2 tablespoons light soy sauce
- 2 tablespoons sherry wine or mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
- 10 ounces udon noodles or spaghetti noodles
- 1/2 lb napa cabbage, shredded (about 4 C)
- 1/4 cup chopped cilantro
- Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
- In separate pot, cook noodles according to pkg 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 to combine well.
- Sprinkle with cilantro and serve.
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5 stars