Egg noodles and vegetables in spicy peanut sauce

Asian noodle salad with peanut dressing Moore

Makes 4 servings

This meal can be prepared in less than 10 minutes using staples from your refrigerator and pantry and the odds and ends of nearly any vegetables you have on hand.

For the noodles and vegetables

8 ounces wide egg noodles (about 4 cups)
4 cups broccoli florets
4 carrots, diagonally cut into ¼-inch-thick slices

For the Spicy Peanut Sauce

1/3 cup hoisin sauce
1/3 cup plain yogurt
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 teaspoons chili paste with garlic, or to taste
1 teaspoon dark (Asian) sesame oil
¼ cup water, or as needed

To complete the recipe

2 medium scallions, coarsely chopped
Toasted sesame seeds for garnish

Bring a large pot of salted water to a boil over high heat; add the noodles. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook until al dente, about 6 to 8 minutes, or according to package instructions.

While the noodles are cooking, put the broccoli and carrots into a large microwave-proof dish. Add about ¼ cup water; cover and microwave on high for about 6 minutes or until crisp-tender. (Or cook the broccoli and carrots in a stovetop steamer.)

While the vegetables and noodles are cooking, whisk together the sauce ingredients in a small bowl. The sauce should have a cake-batter consistency; add the water as needed. Adjust the seasoning to taste.

When the noodles are done, drain well; return to the pot. Add the scallions, broccoli, and carrots; toss. Add the sauce; toss over medium heat just until heated through.