PEANUT SESAME NOODLES WITH ROASTED
ASPARAGUS
For peanut dressing
½ cup smooth peanut butter
¼ cup soy sauce
? cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 ½ tablespoons sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
1 lb. udon noodles
4 scallions, thinly sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 tablespoons sesame seeds, toasted
Purée dressing ingredients in a blender until smooth,
about 2 minutes, then transfer to a large bowl. Cook pasta
in a 6- to 8-quart pot of boiling salted water until tender.
Drain in a colander, then rinse well under cold water.
Meanwhile, toss asparagus with a little olive oil, salt
& pepper. Spread on a baking sheet and roast in a
400°F oven for 15-20 minutes or until tender. Add
pasta, scallions, bell peppers, and sesame seeds to dressing,
tossing to combine. Serve immediately with asparagus on
the top.
Makes 6 side-dish or 4 main-course servings. |
