Peanut Noodle Buffet For Six

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Big Girls Small Kitchen


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2 pounds thick spaghetti (replace with rice noodles to accomodate anyone who’s gluten free)

1 English cucumber, peeled and julienned

Handful cilantro leaves

1 bunch scallions, light and dark green parts, sliced

1 large eggplant’s worth of slices, roasted (instructions for roasting eggplant are in this post)

A cup or two of slivered cabbage, or mayo-less slaw if you happen to have some in the fridge

1 recipe Baked Tofu

3 chicken breasts, poached in boiling water with half an onion, a clove of garlic, and some carrots for about 35 minutes, then cooled and shredded

Toasted sesame seeds


2 tablespoons fresh ginger, minced

2 cloves garlic, chopped

pinch salt

1/2 cup sugar

1/2 to 1 teaspoons chile paste

1 cup peanut butter (smooth or crunchy) preferably natural

1/2 cup soy sauce

1/4 cup Worcestershire sauce

3 tablespoons rice wine vinegar

3 tablespoons sesame oil

2/3 cup water

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