Stanley is the father of my good friend Vicky Schellenberger. In the late 1980’s, she and I first met while we were stationed with our husbands at Yokota Air Force Base just northwest of Tokyo. Recently, I asked Vicky if she had a recipe I could make in my galley on the boat. This is recipe is what she sent me. She also told me that her father studied Chinese in college and enjoyed the culinary scene in New York City’s Chinatown.
Place all the vegetables in a large bowl. Mix the sauce by combining the honey, soy sauce, vinegar, garlic, ginger, peanut butter, garlic, ginger and sesame oil.
Combine with the vegetables.
Boil the pasta or noodles until al dente or ¾ of the time recommended on the package. Drain in a colander.
Blend the noodles with the vegetables and sauce.
Cover and refrigerate. When ready to serve, garnish with cilantro. Serves 4 as a main dish and 8 as a side dish.
Ingredients
Directions
Place all the vegetables in a large bowl. Mix the sauce by combining the honey, soy sauce, vinegar, garlic, ginger, peanut butter, garlic, ginger and sesame oil.
Combine with the vegetables.
Boil the pasta or noodles until al dente or ¾ of the time recommended on the package. Drain in a colander.
Blend the noodles with the vegetables and sauce.
Cover and refrigerate. When ready to serve, garnish with cilantro. Serves 4 as a main dish and 8 as a side dish.