Sesame Peanut Noodles
Summary
| Yield | |
|---|---|
| Source | From Leite’s Culinaria, adapted from the New Basics |
| Prep time | 1 hour |
| Recipes | Sides |
Description
Creamy and nutty - the best sesame noodles ever! Great topped with leftover roasted chicken, too.
Ingredients
| 1⁄4 | Cup | sesame seeds |
| 1⁄4 | Cup | peanut butter |
| 1⁄3 | Cup | soy sauce |
| 1 | Tablespoon | vinegar |
| 1 | Tablespoon | mirin |
| 1⁄4 | Cup | sesame oil, toasted |
| 1⁄3 | Cup | walnuts, toasted (or cashews) |
| 2 | Clove | garlic |
| 1⁄4 | Teaspoon | crushed red pepper flakes (or to taste) |
| 1 | cucumber (peeled) | |
| 1 | Pound | spaghetti (or soba noodles) |
| 1⁄4 | Cup | cilantro (fresh) |
| 3 | scallions (sliced - green part only) |
Instructions
Bring a large pot of salted water to a boil. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes. Repeat for the walnuts or cashews.
In a food processor, combine the peanut butter, sesame oil, toasted nuts, soy sauce, vinegar, mirin, garlic, and red pepper flakes. Process to a puree. Stir in half the toasted sesame seeds.
Dice the cucumber. When water boils, cook noodles until tender. Drain well, then add peanut mixture, cilantro, and black pepper, mixing to coat. Serve with cucumber, scallions, and remaining sesame seeds on top, as well
as optional chicken.
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