Nutty noodles, Vermont-style

13 Apr

A unique Vermont-made nut butter, perfect for spicy sesame noodles
 

Rambling

On last weekend’s trip to our favorite Vermont country store, I was drawn to the nut butter section. Yep, the nut butter section. Oodles of creamy concoctions made with not just peanuts, but also cashews, almonds, brazil nuts, and beyond. Most of them made in Vermont, most of them made for sweet pairings. But one screamed savory, and piqued my interest: a jar of Maple & Chipotle Triple Nut Butter, made by The Nutty Vermonter. No suggested uses on the jar, but a company website promised recipes. So I added it to my only-in-Vermont haul–along with maple basil roasted almonds and Mad River Mojo peanut butter–and made this tasty, super simple sesame noodle dish. With enough leftover nut butter to perhaps try one of the other website recipes…Chocolate Chipotle Hard Shell Ice Cream Topping. Much love, nutty Northeast Kingdom neighbors! 

Roast

Maple & Chipotle Sesame Noodles

From an online recipe posted by The Nutty Vermonter

Ingredients

  • 16 oz. whole wheat spaghetti
  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 3 cloves garlic, minced
  • 2 tablespoons light brown sugar
  • 1/2 cup Maple & Chipotle Triple Nut Butter
  • 1/2 cup tahini
  • 3 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon red chili sauce
  • 1 tablespoon toasted sesame oil
  • 6 tablespoons water
  • 1 tablespoon toasted sesame seeds, for garnish
  • 2 scallions, sliced thin
  • Fresh cilantro leaves, for garnish

Directions:

In a blender, add the ginger, garlic, sugar, Triple Nut Butter, tahini, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is well combined. Put the blender jar into the refrigerator and let it chill for about 30 minutes.

Cook the pasta in large pot of boiling salted water over medium heat until barely tender and still firm. Strain and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl. Pour the sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.

Be sure to toast the sesame seeds! Easily done in a dry sauce pan over low heat, stirring frequently, until fragrant and lightly browned…brings out great flavor!

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4 Responses to “Nutty noodles, Vermont-style”

  1. Sarah April 13, 2012 at 9:15 am #

    That sounds so yummy! I can’t wait to make that tonight.

    • ramblings&roasts April 13, 2012 at 9:50 am #

      Absent the special nut butter and tahini, I think that 1 cup of regular creamy peanut butter and extra chili sauce/crushed red pepper flakes will do the trick. Enjoy!

  2. Just A Smidgen April 13, 2012 at 11:03 pm #

    And now I will be thinking about this.. and wondering how to get my hands on a few of those jars!! This looks like it tasted fantastic!

    • ramblings&roasts April 15, 2012 at 11:49 am #

      It WAS yummy, Smidge! Perfect served with pork satay. I think The Nutty Vermonter folks ship–hopefully cross-border…Vermonters are practically Canadians, after all–so you may be in luck! :)

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