Spicy Peanut Noodles with Cabbage

I had half a cabbage and some collard greens so I tried using them for a little crunch in the noodle dish.

1/2 small cabbage, shredded
4 collard green leaves

8 oz whole wheat spaghetti or linguini (or rice noodles or soba)

1/3 C. peanut butter
1/4 C. rice vinegar
2 T. soy sauce
1/2 t. cayenne
1 clove garlic, minced
5 shakes of hot pepper sauce
1/2 C. scallions, finely chopped

Cut the spines from the collard greens. Roll the leaves together and cut into fine ribbons.
Add the cabbage and greens to a pot of boiling water. Cook for 1-2 minutes. Drain and rinse with cold water until completely cooled. Lightly salt and pepper.

Make the noodles.

In a bowl, stir together the peanut butter, soy sauce, vinegar, garlic, hot sauce and cayenne. Adjust to taste and preferred thickness. Stir in the scallions.

Drain the noodles and move to a serving bowl. Stir in the sauce. Add the vegetables and mix in. Alternatively, serve the vegetables seperately and stir together on the plate.

Verdict: B
Credits: Noodles with Spicy Peanut Sauce Eating Well July/August 1996
Leftovers? Yes, very good cold. Use a little water or vinegar or soy sauce to refresh the sauce.

Notes: The Trader Joe's organic whole wheat spaghetti that I used tonight absorbed all the sauce. I added at least a 1/4 C. of water with a little vinegar and hot sauce to the noodles and sauce to thin it out and make it saucy. Otherwise it would have been a big sticky clump. With other noodles, the sauce takes a long time to absorb.