I’m addicted to this Peanut Sesame Noodle recipe. What’s great is you can eat it hot and then cold as a salad.
Peanut Dressing:
1/2 cup smooth peanut butter
1/4 cup soya sauce
1/3 cup warm water
2 tablespoons finely chopped fresh ginger
1 medium garlic clove, finely chopped
2 tablespoons red-wine vinegar or rice vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons brown sugar (or more to taste)
1 teaspoon dried hot red pepper flakes or Sambal
1/2 cup chopped coriander
For Noodle Salad:
1 lb. dried linguine fini or spaghetti (you can use other noodles but not rice noodles)
4 scallions, thinly sliced or
1/2 red onion, thinly sliced
1/2 red pepper, cut into thin strips
1/2 yellow and/or orange pepper, cut into thin strips
1-2 carrots, cut into thin slices/strips
3 tablespoons sesame seeds, toasted
Mix the Peanut Dressing in a bowl and set aside. Chop the vegetables for the dish while cooking pasta. Once cooked, mix all ingredients together with pasta and serve, adding some sesame oil to coat lightly. Tastes great warm and cold.
