Peanut Sauce: Yum!

Had a bit of a rough day yesterday, so to cheer myself up I mixed up a noodle salad topped with my favorite peanut sauce. This sauce has a hint of ginger and red pepper which makes for a lovely sweet-spicy flavor combination. The noodle salad I made had cabbage, snow peas and cashews and was a tasty and filling vegetarian dinner. You can also add chicken or shrimp if you want some meat. Other variations and ideas can be found below the recipe. Make yourself some and let me know what you think! Enjoy...

ANGEL HAIR PASTA WITH GINGER-PEANUT SAUCE 

8 to 10 ounces Angel Hair Pasta, cooked al dente (I prefer whole-wheat pasta)
1 cup finely shredded cabbage
1 cup snow peas, rinsed, cleaned and cut in half
2 tablespoons chopped peanuts, cashews, or sesame seeds
1/3 cup peanut butter
2 tablespoons soy sauce
1/2 teaspoon ground ginger
2/3 cup vegetable or chicken broth
small pinch red pepper flakes

Cook, drain and rinse pasta, place into a large bowl along with the cabbage, snow peas and nuts.

In a small saucepan, whisk together the peanut butter, soy sauce, ginger, broth, and pepper flakes. Warm gently over low flame, stirring until smooth. Pour sauce over pasta mixture; toss with tongs to combine. Top with additional chopped nuts if desired. Serve warm or cold.

VARIATIONS: Add grilled chicken or shrimp, sliced red pepper, green beans, onions, and/or other vegetables as desired.

NOTE: This peanut sauce can also be used as a dipping sauce for fresh vegetables, spring rolls, etc., or as a salad dressing.