Here’s a quick dish to whip up anytime you have a taste for Asian style noodles. This can be served warm, at room temperature or cold. Don’t miss adding the peanuts for crunch and flavor.
1 lb. thin spaghetti
4 carrots, peeled and thinly sliced
3 Tbsp. vegetable oil
1 Tbsp. oyster sauce
1 Tbsp. hoisin sauce
1 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
3/4 tsp. Sriracha or to taste
Crushed red pepper flakes to taste
6 large green onions, sliced thin
1/3 cup unsalted dry roasted peanuts, chopped
1 cup cilantro leaves, minced
Cook noodles according to package directions. About 1 minute before noodles are cooked, add the carrots. Drain well and lightly rinse to cool just slightly. Transfer to a large bowl.
Mix the vegetable oil, oyster sauce, hoisin sauce, vinegar, honey, sesame oil, Sriracha and pepper flakes in a small bowl; whisk to combine. Pour the mixture over the noodles and carrots and toss well. Add the green onions, peanuts and cilantro and toss again. Makes 6-8 servings. Enjoy!