Peanut Noodles with Crunchy Celery and Celery Leaves [Menu]

 

So, I've been out of town at conferences, horrible sick, and terribly busy.. And I was relying very heavily on my scheduled posts to pull through. Who has two thumbs and didn't work with the proper settings between then and now? This guy. But that means we'll have extra posts for a while! Not so bad...

Anyway, this is all a distraction. A distraction from the fact that Matt and I have a problem. A peanut butter problem. We go through peanut butter like it's going out of style, and it doesn't seem to be slowing down anytime soon. For a long time, I couldn't stand the smell of peanut butter or peanuts. I had a roommate at one point who was very fond of the stuff, and would leave jars open all day until we got home from classes. Our room always smelled of sweet, pulverized legumes, and I was not a fan. But over time? Yes, the love has rekindled. Peanut butter, almond butter, ... butter-butter? Yes, please.

I'm not claiming this is an authentic Thai delicacy, but it's refreshing and delicious and easy to whip up on a weekday for a quick meal. Of course, you have to like peanuts (or, in this case, peanuts AND peanut butter) and celery, as the name implies. I, also, recommend that you enjoy a little bit of a spice and a lot-a-bit of sesame. If you meet this criteria, you should be making this for dinner tonight. You will like it.

Recipe ahead!




Peanut Noodles with Crunchy Celery and Celery Leaves 
Adapted from Vegetarian Times, April / May 2014 Issue 
Yields 4 Servings

  Ingredients

• 1/4 cup toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup smooth peanut butter
• 2 Tbsp lemon juice
• 2 Tbsp brown sugar
• 1 Tbsp, plus 1 tsp fresh ginger, minced
• 2 cloves garlic, minced (2 tsp)
• 1 tsp chile-garlic sauce
• 1/2 lb whole-grain linguine
• 1 1/2 cups thinly sliced celery stalks
• 1/2 cup chopped celery leaves, plus 1 cup whole or torn celery leaves
• 1/3 cup finely chopped roasted peanuts (optional)

Cook pasta in boiling, well-salted water (and a bit of olive oil) according to package directions. Drain and cool in strainer for 20 minutes, being sure to toss occasionally to prevent sticking.

Pulse sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chile-garlic sauce in a blender or food processor until smooth. Transfer wet mixture to glass measuring cup.

Transfer cooled pasta to a large bowl and season with salt to taste. Add in the sliced celery, chopped celery leaves, 1/2 cup prepared sauce, half of the chopped roasted peanuts (if using), and toss thoroughly. Garnish with remaining peanuts (if using), whole/torn leaves, and drizzle with remaining sauce. Serve at room temperature!

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Nutritional Information 1 Serving (1 cup) Calories: 314 Total Fat: 12 g (2 g sat fat) Total Carbs: 49 g  Protein: 12 g Fiber: 6 g Sugars: 6 g Sodium: 425 mg Cholesterol: 0 mg Estimated WW Value: 9 Points(+) Special Notes: VEGAN