Asian Peanut-Ginger Pasta – Vegan version

👨‍🍳 Method

For the Cooked pasta

1. 1
   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. 2
   Reserve cup of the cooking water before draining.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3. 3
   Drain.

   Colander

For the Soy-Honey Sauce

1. 4
   In a small bowl, mix the soy sauce, date syrup, sesame oil, garlic, ginger and vinegar.

   Bowl

   💡date syrup balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 5
   Heat the olive oil in a pan.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add the drained noodles, the sauce, the red pepper flakes and a little of the cooking water, season with salt and toss well, until the noodles are coated.

   Stove
3. 7
   Serve topped with the peanuts and sesame seeds.