Sweet & Spicy Lo Mein

  • 1 lb. angel hair pasta
  • 3 T. dark soy sauce
  • 2 T. rice vinegar
  • 1/2 tsp. chili paste with garlic
  • 2 T. firmly packed brown sugar
  • 1/4 c. creamy peanut butter
  • 2 T. sesame oil, divided
  • 1 tsp. grated fresh ginger root
  • 2 tsp. sesame seeds, black or white or a mix
  • 1/2 c. thinly sliced zucchini
  • 1/2 c. green and yellow beans, trimmed and cut into 1/2-inch pieces
  • 1/2 c. chopped baby bok choy
  • 1 small red onion, cleaned and sliced into very thin wedges

Bring 6 quarts of water to a boil in a stock pot. Add the pasta, and cook until al dente, 7-9 minutes (taste to be sure). Remove half a cup of the pasta cooking water and set aside. Drain the noodles.

Meanwhile, in a small saucepan, combine the soy sauce, vinegar, chili paste, brown sugar, peanut butter, 1 tablespoon of sesame oil, and ginger. Bring to a simmer over low heat, stirring frequently with a whisk until the sauce is smooth, 2-3 minutes. Remove from heat and set aside.

While the pasta is draining, add the sesame seeds to a dry, nonstick frying pan. Toast over low heat, shaking the pan frequently, until the seeds just begin to brown and give off a nutty aroma. Add the remaining tablespoon of sesame oil and lightly stir-fry the zucchini, beans, boy choy, and red onions until crisp-tender. Toss the vegetables, pasta, and sauce together. If the sauce is a bit too thick, thin is as needed with the reserved pasta water. Serve warm, sprinkled with more sesame seeds, if desired.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes

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