Today is Sunday, and according to the weather people, it was going to rain all day. Perfect. I need a day to do nothing, and although the weather folks couldn’t have been more wrong, I stuck to my plan. Now, when I say I’m going to do “nothing”, that’s not entirely accurate. I have a hard time doing “nothing”. So, as of 5 am., I’ve walked the dog, worked on a new painting for a few hours, returned a DVD from last night, made us a frittata for breakfast using veggies from the garden, and watched a movie titled “Mega Shark vs. Giant Octopus”, starring the ex pop star Debbie Gibson. I did this all without getting out of my pajamas.
And, I made this dish for our late lunch. I adapted the recipe from one that I found in the latest edition of Sunset Magazine. The magazine version is not vegan, it calls for thinly sliced lop chong (Chinese sausage). I also used 16 ounces of spaghetti where they call for 10 ounces. This is a terrific dish to mix up, put in a big wide bowl and place on the table letting people in the house take some when they want. You don’t have to worry about it going cold!
So….enjoy! I’ve got to go, another movie, “Dinoshark” just began!
16 ounces spaghetti or Chinese-style noodles
10 ounces cucumbers, cut into 1 inch pieces
6 Tbsp. soy sauce
4 1/2 Tbsp. unseasoned rice vinegar
3 Tbsp. each toasted sesame oil and smooth peanut butter
1 Tbsp. dark molasses
1 cup roughly chopped cilantro
1/2 cup sliced fresh basil leaves
3 cups loosely packed salad greens
1/4 cup chopped roasted salted peanuts
1. Cook noodles according to package, drain, rinse well with cool water at least 4 times and set aside.
2. Cut cucumbers and set aside.
3. Whisk together the soy sauce, vinegar, oil, peanut butter and molasses and set aside.
4. Put the noodles back into large, pot (cooled down) that they were cooked in and add the sauce. Stir through then add the basil and cilantro. Blend completely and pour on to a bed of lettuce in a large serving bowl. Top with cucumbers and chopped peanuts.