Sesame Noodles With Napa Cabbage

WI Cheesehead's Note:

From Vegetarian Times. Good hot or cold. I use Bragg's Liquid Amino Acids for the soy sauce. It's a lot lower sodium.

• Total Time: 13 mins
• Prep Time: 3 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 3 tablespoons natural-style peanut butter
• 2 tablespoons roasted sesame oil
• 2 tablespoons light soy sauce
• 2 tablespoons sherry wine or 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• ¼ teaspoon red pepper flakes or ½ teaspoon chili sauce
• 10 ounces udon noodles or 10 ounces spaghetti noodles
• ½ lb napa cabbage , shredded (about 4 C)
• ¼ cup chopped cilantro

Directions:

1. Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
2. In separate pot, cook noodles according to pkg directions.
3. Meanwhile, place cabbage in colander over sink.
4. Warm sauce over medium-low heat.
5. Drain noodles over cabbage in colander to wilt cabbage.
6. Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.
7. Sprinkle with cilantro and serve.

Reviews

[Mindelicious]

This made a very good dinner for the DH!! We actually used ramen noodles (!! -minus the sodium packet) and they turned out well - super quick this way!! Not sure where all the sodium went (the nutrition says its pretty high) cause it still needed a bit more. We used a little extra red pepper as well. Thanks so much for a great recipe!!

[Chef #1274024]

I really liked the sauce. It does look thick to begin with, but works once mixed with the noodles. I used almost an entire head of cabbage. I think adding additional veggies like carrots, onions, etc. would be good as well.

[VeggieDonna]

Excellent! I skipped the sugar and added frozen peas to the cabbage before pouring the noodles. Served with roasted seitan and marinated broccoli and carrrots. The vinegar was a nice offset to the peanut flavors.