Asian Peanut Noodles


1 (12 oz) package angel hair pasta

3 cups shredded napa cabbage

4 large carrots, shredded

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small yellow bell pepper, chopped

1 celeriac bulb, chopped

1 kohlrabi, chopped

1 bunch fresh cilantro, chopped

1 bunch fresh green onions, chopped

1 cup chopped mushrooms

½ cup chopped peanuts

2 tablespoons toasted black sesame seeds

1 inch of fresh ginger, minced


1 ¼ cup peanut butter

2 tablespoons tahini

1 tablespoon miso

1/4 cup rice wine vinegar

1/4 cup sweet chili sauce

5 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon brown sugar or honey

2 cloves fresh garlic, pressed

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon mustard powder


1.      Bring large pot of lightly salted water to a boil.  Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes until al dente; drain

2.      Sauté onions.  Add carrots and peppers

3.      In large bowl, toss together the pasta and vegetables

4.      In small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chili sauce.  Season with soy sauce, sesame oil, brown sugar, garlic, salt and pepper.  Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated.  Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

NOTE: We turn this dish into a seasonal dish in using veggies such as kohlrabi – chopped, turnips – chopped, radishes – chopped, summer squash – chopped.  (Sauté veggies such as kohlrabi, radishes and summer squash with carrots and peppers.)