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Sunday, July 02, 2006

Peanut Butter Sesame Pasta Recipe

Peanut Butter Sesame Pasta Recipe

1 cup natural peanut butter
1 1/2 cup hot water
5 Tbsp. apple cider vinegar
4 Tbsp. chinese dark sesame oil
1 Tbsp. soy sauce
2 Tbsp. raw sugar
1 tsp. salt
1 tsp. garlic powder (or several minced garlic cloves)
1 lb. vermicelli noodles
2 Tbsp. lightly toasted sesame seeds
crushed red pepper to taste (optional)
crushed peanuts (optional)

Cook noodles according to al dente package directions. While pasta is cooking, prepare the sauce. Put peanut butter in a medium/large bowl and mash with wooden spoon to soften. Add half of the hot water and mix with wooden spoon until smooth, taking care not to splash yourself! Add remaining water and stir until smooth. Stir in the vinegar, sesame oil, soy sauce, sugar, salt and garlic.

In a small pan, lightly toast the sesame seeds over low heat for a few minutes, shaking them often so they cook evenly. (They'll burn quickly, so keep a careful eye on them. You want them barely tan, not brown!) Remove the seeds from the pan and add to sauce.

When pasta is done cooking, drain but don't rinse. Place the pasta into the bowl of sauce and combine until coated throughout.

Serve as is, or topped with crushed red pepper and/or crushed peanuts. Serve warm or at room temperature.

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