Spicy and Crunchy Peanut Noodles

For years I've been searching for an Asian inspired noodle recipe with a salty/sweet peanut sauce and, finally, one from Ina Garten (Barefoot Contessa) appeared on Food Network .  I tried her version first and then adjusted the ingredients according to my own tastes and preferences.  I've made this dish several times now and each time someone has asked me for the recipe, which is my own personal gauge of a successful conversion, so I figured it was time to share.


Below is a list of the ingredients I use to make the recipe gluten-free, the first of which is brown rice spaghetti pasta.  While I am a fan of rice pasta, this is the first recipe I've tried where I would say the brown rice spaghetti is a natural fit.  If you aren't gluten free and would like to save some cash, stick with the traditional angel hair pasta and swap the tamari for straight soy.

Spicy and Crunchy Peanut Noodles

Serves: 6
Time: 25-30 minutes

1 lb brown rice spaghetti noodles
1/2 cup canola oil
1/4 cup lite rice wine vinegar
1/3 cup gluten free tamari
3 tbsp sesame oil
2 tbsp honey
2 garlic cloves, minced
1 tsp fresh grated ginger
zest of 1 lime
1/2 cup organic smooth peanut butter (I like Trader Joe's because it pours from the jar which makes it great for sauce)
2 tbsp toasted sesame seeds
2 red bell peppers, cored and seeded and sliced in thin strips
1/2 pound fresh snow peas, cut on an angle in half
4 scallions, cut on an angle
3 tbsp fresh cilantro
2 tbsp unsalted peanuts, chopped
1/2 pound cooked shrimp, peeled and deveined

Start by dropping the pasta into salted boiling water and follow the instructions to cook to al denté. While the pasta cooks, whisk together the oil, vinegar, tamari, sesame oil, honey, garlic, ginger, red pepper flakes, zest, peanut butter and seeds.  In a large mixing bowl, toss red pepper, peas, 2/3's scallions and shrimp.  Add cooked pasta and cover with sauce (use half or all of sauce depending on personal taste).  Top with remaining scallions, cilantro and peanuts to serve. 

A few things to note: 

This recipe makes a lot of sauce.  If using the full pound of spaghetti, you can definitely use all of the sauce and there will be some left at the bottom of the bowl.  If you like less sauce, jar the remainder and use it as a dip for spring rolls, chicken satay or grilled shrimp.   Also, this dish is great served warm, cold or at room temperature.  Leftovers will work for a day or so but the longer the noodles sit, the more they will break down because of the acid in the sauce.  And finally, for an even bigger punch of flavor - serve lime wedges on the side to squeeze over the noodle bowls.

Fettucini Pie

Football is back and so is the need for comfort food! This one fits the bill and is an easy use of ingredients you have in your pantry and fresh market finds. We picked up fresh made pasta from the Bombolini stand this past Saturday and Roasted Red Pepper Flake and Parmesan bread from The Norwood Cottage, both of which are the stars in this week’s dish, Fettuccini Pie. Here’s how I put it together:

1 bundle Bombolini Roasted Red Pepper Fettucini noodles*
1 tbsp olive oil
1 tbsp butter
½ medium white onion, diced
1 clove garlic
1 package frozen spinach
10 eggs
3 tbsp whole milk
1 cup part skim mozzarella cheese, shredded
1 thick cut slice (about 2”) slice of Norwood Cottage Red Pepper Flake and Parmesan bread, cubed*
2 tbsp parmesan/asiago/reggiano blend
Salt and pepper

Preheat the oven to 400° and start by slightly cooking the pasta. Since it’s fresh it should only take a little over 1 minute in salted boiling water. Be sure to not overcook since it will be baked in the oven also. While the water is coming up to a boil for the pasta, heat the olive oil and butter in a cast iron skillet or one that can be transferred to the oven. Add the onion and garlic to the skillet to sauté until translucent (it helps to add the garlic a little later than the onion because it can burn easily). If using frozen spinach like I did, defrost in the microwave, and drain in a clean kitchen towel by adding to the center of the towel, folding over and twisting until all the liquid runs out. Add to skillet and stir into the onion garlic mixture. If using fresh, add right into skillet and let wilt down.

In a mixing bowl, lightly beat 10 eggs with 3 tbsp whole milk, a pinch of salt and a few cracks of fresh ground black pepper. Add in 1 cup of mozzarella cheese and the drained pasta. Mix together until all noodles are coated. Transfer to the skillet and toss the mixture together with the spinach, onion and garlic until equally distributed.

Top with the cubed bread and the remaining blended, shredded cheese. Cover with foil to bake for the first 15 minutes and then remove foil and bake for another 5-10 minutes or until the center is set but still moist. Let set for 5 minutes before slicing.

The bread will give it a little extra zing and crunch when baked on top and the ‘pie’ resembles a fresh frittata with a great texture added from the pasta. We served it up alongside a grilled sausage we’d purchased on a previous Farmer’s Market visit and a salad but it is hearty enough to be served on its own while watching a good ole football game, of course!

*For those of you not in the area, a prepackaged fettucini noodle (cooked as instructed for al denté) and a store bought french bread can be used as a substitute. I would also add a pinch of red pepper flakes to the egg mixture to get it a little heat.