Asian-Style Pasta

There is a lot of ginger in this dish, but for a spicier peanut sauce, add up to 1 teaspoon crushed red pepper.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004

Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
  • 8 ounces snow peas, strings removed, halved diagonally
  • 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
  • 8 ounces pappardelle (broad noodles with curly edges)

Directions

  1. In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.

  2. Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.

  3. Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.

Cook's Notes

As an alternative to the pappardelle, you can break 8 ounces of lasagna into large pieces.

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