peanut sesame noodles

I will be the first to admit that I do not cook Asian food.

Having an Italian dad = Italian cook

Raised in Texas = Tex Mex cook

Raised in Texas = Southern rustic cook

These are my specialties.

But Asian? I like to order Asian food but I never ventured into that culinary realm. But during the first few months of marriage, my husband asked me to try and I was all up for it! So I went to the market, spent that entire weekly budgeted allowance on Asian ingredients, came home and cooked Asian recipes all week. Most of them were successes. This one is, by far, the easiest and the fastest.

Is it authentic? I think not. (I use Ramen noodles, for heaven’s sakes.) But, man, if you are craving some lo mein and spicy sausage, this will hit the spot.

Peanut Sesame Noodles

Serves 4.

This peanut sesame sauce also works for chicken satay.

1 pound spicy pork sausage

½ head Savoy cabbage

½ head red cabbage

1-2 carrots, peeled

2 scallions

1 1 inch piece fresh ginger, peeled and chopped

3 cloves garlic, smashed

2 tablespoons light brown sugar

½ cup creamy peanut butter

3 tablespoons rice wine vinegar

3 tablespoons low-sodium soy sauce

1-2 teaspoons red chili sauce (recommended: Sriracha Hot Chili Sauce)

1 tablespoon toasted sesame oil

4-6 tablespoons water

10 ounces frozen edamame, thawed

4 packages of oriental Ramen noodles

Brown the sausage until crispy. Drain and set aside.

Clean and prep veggies: Finely shred the cabbage, shred the carrots with a vegetable peeler, and chop the scallions. Set aside a couple tablespoons of the chopped scallions for the garnish.

Meanwhile, add the ginger, garlic, brown sugar, peanut butter, rice wine vinegar, soy sauce, chili sauce, sesame oil and water to a blender or food processor. Blend until very smooth, adding water by the tablespoon, if necessary. Set aside.

Boil Ramen noodles with seasoning packets and edamame in a large pot for about 3-4 minutes. Drain. Toss a little peanut sauce with the noodles until coated. Add veggies and toss. Add remaining peanut sauce until coated and creamy. (You might not use all the sauce) Serve with reserved scallions on top.