Proper cooking of noodles key to success

A: Jesse Hauch provided this recipe for a dish that’s always available as a packaged item and occasionally appears on the salad bar. She says proper cooking of the noodles is key to the success of this dish. Don’t start cooking the noodles until the water comes to a rolling boil, and then cook them for 4 minutes total. She recommends using a timer to be sure you remove the noodles from the water right on schedule.

Freshly ground peanut butter as well as tamari soy sauce are available at natural food stores like Rainbow.

Rainbow Natural Foods’ Chinese Sesame Noodles

1/3 cup tamari soy sauce

1/4 cup freshly ground peanut butter

1/4 cup red wine vinegar

3 tablespoons toasted sesame oil

1 1/2 tablespoons hot chili oil

1 1/2 tablespoons honey

2 teaspoons granulated garlic

2 teaspoons ginger

1 1/4 pounds egg noodles

1 cup frozen peas, thawed

1/2 cup thinly sliced green onions

1/2 cup sliced almonds, toasted

Bring a large pot of lightly salted water to a boil.

While water is coming to a boil, make dressing in a medium bowl by whisking together the soy sauce, peanut butter, vinegar, sesame oil, hot chili oil, honey, garlic and ginger. Set aside.

When water comes to a rolling boil, add the noodles and cook for 4 minutes. Drain noodles into a colander immediately and rinse with cold water. Cool the noodles completely, then allow to drain dry.

Move noodles to a large bowl. Whisk dressing and pour over noodles. Add peas, green onions and almonds and toss. Serve immediately or refrigerate for up to 3 days. Makes 6 servings.

Per serving: 637 calories (percent of calories from fat, 36), 21 grams protein, 83 grams carbohydrates, 6 grams fiber, 26 grams fat (4 grams saturated), 90 milligrams cholesterol, 1,015 milligrams sodium.