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peanut noodles 5

Peanut Noodles with Shaved Cucumber and Beef

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Course Entrées
Servings 4

Ingredients
  

  • ½ cup unsweetened creamy peanut or almond butter
  • 2 Tablespoons low-sodium soy sauce or tamari plus more to taste
  • Zest of 1 small lime, plus 2 Tablespoons fresh lime juice plus more to taste
  • 1 Tablespoon brown sugar
  • 1 Tablespoon chile garlic sauce such as Sambal Oelek, plus more to taste
  • 1 teaspoon finely grated peeled fresh ginger
  • ¼ cup warm water plus more as needed
  • 12 ounces whole-wheat spaghetti
  • Kosher salt
  • 12 ounces thinly sliced leftover steak
  • 3 Persian cucumbers
  • Thinly sliced scallions, small cilantro sprigs, and chopped salted peanuts or almonds for garnish
  • Lime wedges for serving

Instructions
 

  • In a small bowl, whisk the peanut butter with the soy sauce, lime zest, lime juice, brown sugar, chile garlic sauce, ginger, garlic, and warm water until smooth. Add more water, if needed, until the sauce is a pourable consistency. Adjust to taste with more soy sauce, lime juice, and chile garlic sauce.
  • Warm the JSF Beef Fajitas according to package instructions.
  • In a large pot of salted boiling water, cook the pasta according to package instructions. Drain well. Toss the spaghetti with the peanut sauce and season with salt.
  • Meanwhile, using a vegetable peeler or a mandolin, slice the cucumbers lengthwise into long thin ribbons.
  • Divide the noodles between four shallow bowls. Top with the steak and shaved cucumbers. Season the cucumbers with a little salt. Garnish the bowls with scallions, cilantro, and chopped peanuts. Serve right away, passing lime wedges at the table.
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