Papa Miao will attest to my inexplicable addiction to Supermarket Vegan‘s sesame-peanut fettuccine. I first made the recipe a couple months ago, and since then, I have pined for it on a daily basis. I have eaten it days in a row, each time making it fresh because I tell myself that tomorrow I will have something different. I think, after eating it four days in a row, I am finally growing tired of it. Also, I am going through peanut butter too fast. Stirring the jars is hard work.
My version is somewhat modified from the original, for taste and simplicity. The original can be found online here. I use gluten-free spiral pasta not because I am following a gluten-free diet but because I like the texture and there are bunnies on the packaging. I added cayenne because I like it spicy. I skip the garlic because mincing garlic is too time-consuming. My garlic mincing skills have been praised by everyone who has witnessed me mincing garlic, but I like to save my talent for special occasions.
1 1/4 cup gluten-free brown rice spiral pasta
peanut butter (usually 2-3 tablespoons; crunchy peanut butter adds a pleasant dimension of crunchiness to the dining experience)
1 to 2 tablespoons lime juice
1 to 2 tablespoons soy sauce (low sodium)
1 tablespoon toasted sesame oil
1/2 to 1 teaspoon ground ginger (I usually add more; probably my addiction to this dish has more to do with my craving for spicy food)
1/2 teaspoon cayenne pepper (often I add more)
1/4 or 1/2 onion, depending on the size (you could use 2 spring onions, and add the green parts when you stir everything together later)
sprinkling of sesame seeds (not essential and usually forgotten)
Prepare the pasta. Run under cold water and let it wait. In the same medium-sized pot, now empty, heat up oil. Add the onion and cook until translucent. On medium-low heat, add peanut butter, lime juice, soy sause, ginger, cayenne, sesame seeds. Stir. Then add the pasta. Add more of whatever pleases you until the sauce is of the correct consistency and quantity to coat the pasta. Stir until it is thoroughly mixed and warmed. Plop into dish. Eat.
You can see, blurry in the background, the book I am currently reading is the Chrestomanci Quartet by Diana Wynne Jones. I’m still on the first one, “Charmed Life.”