Long Life Noodles

Long life noodles are served at Chinese New Year celebrations as well as birthday meals; tradition says that if you break (or cut) one of these noodles, you'll have bad luck.  Regardless, the peanuty sauce and crispy veggies are the perfect accompaniment to most main courses.  I served these with a teriyaki-marinated salmon filets, but they'd be just as yummy as a bed for shrimp or scallops...or the protein of your choice really.

1/2 cup creamy peanut butter

1/3 cup soy sauce

1/4 cup rice vinegar

2 tablespoons lime juice

2 teaspoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 cup snow peas, thinly sliced

1 cup shredded carrots

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 pound soba noodles or spaghetti

2 tablespoons sesame seeds

1/4 cup minced cilantro

In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger.  Stir constantly until the peanut butter melts.  Remove from heat and set aside.

In a large bowl, combine the snow peas, carrots, red bell pepper, and scallions.

Cook the noodles until al dente in a large pot of boiling water.  Stir the noodles into the vegetable mixture and add the peanut sauce.  Garnish with sesame seeds and cilantro.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.