Ingredients
-
3 tablespoons natural-style peanut butter
-
2 tablespoons roasted sesame oil
-
2 tablespoons light soy sauce
-
2 tablespoons sherry wine or 2 tablespoons mirin
-
1 tablespoon rice vinegar
-
1 tablespoon sugar
-
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
-
10 ounces udon noodles or 10 ounces spaghetti noodles
-
1/2 lb napa cabbage, shredded (about 4 C)
-
1/4 cup chopped cilantro
Instructions
- Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
- In separate pot, cook noodles according to pkg directions.
- Meanwhile, place cabbage in colander over sink.
- Warm sauce over medium-low heat.
- Drain noodles over cabbage in colander to wilt cabbage.
- Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.
- Sprinkle with cilantro and serve.