Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Drain.
Colander
3
Transfer immediately to a bowl of cold water to stop the cooking, and drain again.
ColanderBowl
For the Salad Dressing
4
In a small bowl, whisk the peanut butter, lemon juice, soy sauce, honey, sesame oil, ginger, garlic and paprika until smooth.
Bowl
5
Add the hot water and stir until the dressing is smooth and slightly runny.
To assemble
6
Toss the noodles with the dressing until evenly coated.
Bowl
💡Noodles rinsed in cold water stop cooking and lose their surface starch: they don't stick together, and the dressing coats each one.
7
Add the carrot and spinach and divide among bowls.
8
Sprinkle the peanuts and cilantro on top and serve.
406calories
11 gprotein
52 gcarbs
18 gfat
● protein 11%● carbs 51%● fat 38%
Per serving (136 g), of 4 servings
For the Cooked pasta · For the Salad Dressing · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
