This dish is economical, feeds a crowd and can be made heartier by adding cooked shrimp, chicken or stir-cooked egg.
1 pound fettuccine or rice noodles
¼ cup soy sauce
- 2 killed, half-million lose power in Seattle-area windstorm
- High winds stall firefighting efforts, fuel Tunk Block, Lime Belt fires
- Steven Hauschka's 60-yard FG gives Seahawks final edge over Chargers
- Jack Zduriencik’s M’s legacy: More than 3 dozen departed managers, coaches, scouts, staffers
- Offense needs big kick as Seahawks snag 16-15 victory
Most Read Stories
1 cup peanut butter
1 teaspoon mashed and finely chopped garlic
1 teaspoon sesame oil
¼ cup white or rice wine vinegar
1 tablespoon ketchup or hoisin
Hot sauce, as desired (optional)
1 bunch scallions, cut in ¼ -inch lengths
1 pound bean sprouts
1 bunch cilantro, snipped fine
¼ cup chopped peanuts
Optional ingredients: Cucumber, carrots, long white radishes, all shredded or cut in fine julienne
1. Cook the pasta according to package directions. Place in colander to drain. Have peanut dressing ready: In a blender or food processor mix the soy sauce, peanut butter, garlic, sesame oil, vinegar and hoisin or ketchup. Add hot sauce if desired. Add to the rice noodles and toss to coat well.
2. Serve immediately tossed with the scallions, bean sprouts and cilantro. Add optional ingredients as desired. Garnish with chopped peanuts and lime wedges. Serve warm or at room temperature.
If you are taking this to a potluck, wait to add the bean sprouts until just before serving.
— Linda Cicero, The Miami Herald