Monday, August 30, 2010

Recipe: Sesame Peanut Noodles

This is a recipe adapted from one I got from Epicurious. I've changed a few amounts and ingredients and added a few more veggies. This is best served immediately so if you are making it to take somewhere you can mix the pasta and veggies together in the serving bowl and bring the dressing and garnishes in a separate container. Then mix it all together when you are about to serve it. You can add or substitute the vegetables according to your preferences. It is best eaten at room temperature.

For dressing:

  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup warm coconut milk (or warm water if you must)
  • 3 tablespoons chopped peeled fresh ginger
  • 1 medium garlic clove, chopped
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons Asian sesame oil
  • 1/4 cup honey
  • 1 teaspoon dried hot red pepper flakes

For salad:

  • 1 lb dried linguine, broken in half
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1/8-inch-thick strips
  • 1 yellow bell pepper, cut into 1/8-inch-thick strips
  • 1 medium carrot, cut into matchsticks
  • handful of sugar snap peas, cut into 1/2 inch pieces
  • 1/2 a seedless cucumber, peeled and cut into matchsticks
  • 3 tablespoons, sesame seeds, toasted
  • 1/2 cup chopped peanuts
  • lime juice (from 1 lime)
  • 1/3 cup chopped cilantro


Make dressing:
Purée dressing ingredients in a blender or food processor until smooth.


Make salad:

Cook pasta in a pot of boiling salted water until al dente, according to package directions. Drain in a colander until all the water has run off. Spread out on a cookie sheet in a thin layer and toss with 3 tablespoons sesame oil until coated. Let cool, stirring occasionally to avoid sticking.


Add pasta, scallions, bell peppers, carrots, sugar snap peas, cucumber and sesame seeds to dressing, tossing to combine. Stir in lime juice to taste. Garnish with peanuts and cilantro and serve immediately.

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