When I went to Portland last March, Thomas took me to a place that served these amazing noodle bowls. I don't remember any specifics of them (I was way too excited to be in Portland that I don't even remember much! haha) except that they were spicy and had a creamy peanut sauce. I liked the texture of the pasta, too, because it was very al dente. Anyway, I have been thinking of them ever since! I perused Pinterest trying to find a recipe that sounded like it may be similar. I found this one, and then modified a few things to my liking. It was DELICIOUS! Sweet, sour, creamy, crunchy... I will be making this often. I wish the serving size was bigger, but then again, I could eat a pound of pasta all by my lonesome ;)
Spicy Peanut Noodle Bowls
8 oz. dry brown rice spaghetti (I used this instead of wheat pasta because the firmer texture is perfect)
2 Tbsp. canola oil
3/4 tsp. sesame oil
2-1/2 Tbsp. soy sauce
1 tsp. rice vinegar
1/2 to 1 tsp. of sriracha (I used about 3/4 of a teaspoon)
2 Tbsp. natural peanut butter (I love Smucker's Natural Creamy)
1 Tbsp. honey
1 clove garlic, minced
2 green onions, sliced very thin
dash (about 1/8 tsp) red pepper flakes
1 Tbsp. sesame seeds
1/4 of a green pepper, sliced very thin
6 baby carrots (or 1/2 medium carrot), julienned
1/4 cup peanuts, roughly chopped
Cook the brown rice pasta according to package directions. While pasta is cooking, combine oils, soy sauce, vinegar, sriracha, peanut butter, honey, garlic, green onions, red pepper flakes, and sesame seeds in a bowl, and stir until uniform. When the pasta is done cooking, drain it and return it to the pot. Add the sauce, green peppers, carrots, and peanuts, and stir to combine. Portion into four bowls (a scant cup each).
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Spicy Peanut Noodle Bowls
8 oz. dry brown rice spaghetti (I used this instead of wheat pasta because the firmer texture is perfect)
2 Tbsp. canola oil
3/4 tsp. sesame oil
2-1/2 Tbsp. soy sauce
1 tsp. rice vinegar
1/2 to 1 tsp. of sriracha (I used about 3/4 of a teaspoon)
2 Tbsp. natural peanut butter (I love Smucker's Natural Creamy)
1 Tbsp. honey
1 clove garlic, minced
2 green onions, sliced very thin
dash (about 1/8 tsp) red pepper flakes
1 Tbsp. sesame seeds
1/4 of a green pepper, sliced very thin
6 baby carrots (or 1/2 medium carrot), julienned
1/4 cup peanuts, roughly chopped
Cook the brown rice pasta according to package directions. While pasta is cooking, combine oils, soy sauce, vinegar, sriracha, peanut butter, honey, garlic, green onions, red pepper flakes, and sesame seeds in a bowl, and stir until uniform. When the pasta is done cooking, drain it and return it to the pot. Add the sauce, green peppers, carrots, and peanuts, and stir to combine. Portion into four bowls (a scant cup each).
