Ingredients
Asian Peanut Sesame Noodle Salad
1 lb. stick pasta (spaghetti, linguine etc.) 1 ½ cups fresh sugar snap or snow peas 1 red bell pepper, seeded and cut into strips 4-5 scallions (green & white parts) sliced thin Garnish ⅓ cup fresh cilantro, coarsely chopped 1 Tbsp. toasted sesame seeds ¼ cup dry-roasted peanuts, optional
Dressing 1 Tbsp. toasted sesame oil 1 Tbsp. garlic flavored oil* 1 Tbsp. soy sauce 2 Tbsp. sweet chili sauce ⅓ cup smooth peanut butter 2 Tbsp. fresh lime juice ¼ tsp. ground white pepper** 1 peeled garlic clove 1” piece fresh ginger, peeled 1-2 tsp. sugar (optional/to taste) *can substitute salad oil **can substitute black pepper
Directions 1. Place pasta in Microwave Pasta Maker and fill with water to max
Recipe by ChefMike McCurdy
fill line. Microwave on high power for 14 minutes or until al dente. 2. Combine all dressing ingredients in the Quick Shake Container and blend thoroughly. (Add a couple of Tbsp. of water if too thick). 3. Make an ice bath in Thatsa Bowl with colander in the center. 4. Chop peanuts coarsely in SuperSonic Chopper Compact; Set aside. 5. Place sugar snap peas in a medium Thatsa Bowl. 6. When pasta is finished cooking, place cover on the Microwave Pasta Maker and drain hot pasta water onto sugar snaps; Set aside. 7. Transfer pasta to colander in ice bath and stir. Remove colander and let pasta drain. Transfer to large Thatsa Bowl and add bell pepper and scallions. Replace colander in ice bath. 8. Drain sugar snaps and transfer to colander in ice bath. Stir gently, remove from ice bath, drain well and add to noodles. 9. Pour dressing over noodles and toss well to coat. Can be served now or chill in refrigerator for at least 2 hours. 10. When ready to serve add cilantro, sesame seeds and chopped 7 peanuts. Toss once more and serve.
