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Asian-Style Pasta

Asian-Style Pasta

Look for firm eggplants that are not too large; they will be sweeter and have fewer seeds. For a spicier sauce, add up to 1 teaspoon crushed red pepper.

Everyday Food, January/February 2004 http://www.marthastewart.com/339347/asian-style-pasta
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  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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 Note

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

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