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Peanut Sesame Noodles


Gourmet June 2002 via Epicurious

A cold noodle dish that everyone loves!A quick, easy and delicious dish. The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.


For peanut dressing:
120 ml1/2 cup smooth peanut butter
59 ml1/4 cup soy sauce
79 ml1/3 cup warm water
30 ml2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
30 ml2 tablespoons red-wine vinegar
22 ml1 1/2 tablespoons Asian sesame oil
10 ml2 teaspoons honey
5 ml1 teaspoon dried hot red pepper flakes

For noodle salad:
340 g3/4 lb dried linguine fini or spaghetti
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
44 ml3 tablespoons sesame seeds, toasted


Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.


You can make it with Almond Butter or Roasted Cashew Butter if peanuts don't work for you. Add whatever vegetables you like. I blanch broccoli and snow peas briefly, then plunge them into ice cold water until they are chilled. You want them a little crunchy. I also used Asian buckwheat noodles which are gluten-free and wonderful!

Yield: Makes 6 side-dish or 4 vegetarian main-course servings
Time: 30 minutes

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