I may have posted this under another name, but darn if I can find it. I love a handy way to use up leftovers, so even if it is a repeat, it’s worth repeating:
1 lb of whole wheat or high fiber spaghetti, cooked according to package instructions
2 cups diced meat – give or take (chicken or pork works particularly well – bring on the leftovers!)
3 cups fine shredded cabbage
1/2 cup peanut butter
1/4 cup vegetable oil (corn, peanut, olive – not soybean)
1 Tbs seasame oil
1/4 cup soy sauce
1/2 cup chopped peanuts
2 Tbs butter (optional)
1 Tsp Tajin (or Old Bay, or dried chili seasoning of your choice)
Put 2 Tbs of the oil into a medium pot on medium heat. Reheat (or cook) diced meat thoroughly. Add cabbage to the pot, and sprinkle with a large pinch (aobut 1/2 tsp) of salt, and 1/4 cup water. Add butter if desired. Cover and sweat cabbage until it is tender, stirring occasionally – about 10-15 minutes. If it begins to brown, reduce heat.
For sauce: in a small bowl mix peanut butter, oil, soy sauce, sesame oil, and seasonings to taste
When cabbage is tender, add cooked pasta to the pot, and toss together to rewarm the pasta. Add peanut butter sauce and gently toss to combine. Sprinkle with crushed peanuts. Garnish with bean sprouts, dried parsley or dried cilantro flakes if desired.
Good warm, even better as it’s own leftovers cold the next day.