1 pound angel hair pasta
1 cup bean sprouts
1/2 cup chopped cilantro
1 cup julienned red pepper
1 cup julienned carrot
1 cup julienned cucumber
1/2 cup thinly sliced green onion
1 1/2 tablespoons minced ginger root
1 tablespoon minced garlic
1 tablespoon minced green onions
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1/4 cup sherry vinegar
1 tablespoon Chinese chili and garlic paste
1 teaspoon sugar
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 teaspoon hot, dry mustard
1/2 teaspoon salt
1/2 cup vegetable or chicken stock
salad or kale leaves for garnish
1. Boil pasta in a large pot of salted water until tender. Drain and rinse thoroughly in cold water until noodles are cool. Toss gently with vegetable oil and set aside.
2. In a bowl, whisk together ginger root, garlic, minced green onions, peanut butter, soy sauce, vinegar, chili paste, sugar, 1 tablespoon of the sesame oil, vegetable oil, dry mustard, salt and stock. Whisk thoroughly until peanut butter is completely integrated into a smooth sauce. Set sauce aside.
3. Toss bean sprouts, pasta, cilantro and the rest of the sesame oil in a bowl.
4. Place salad or kale leaves around perimeter of serving platter. Loosely pile pasta in center of leaves, leaving leaf edges to frame the dish. Drizzle on a healthy sprinkling of peanut sauce. Arrange vegetables in layers on top of pasta so that the colors are well blended. Lightly sprinkle again with peanut sauce and garnish lightly with thinly sliced green onions (or cilantro if you’re not fond of too much raw onion).