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Redvettchick

Sesame and Peanut Noodles

By

Recipe courtesy Melissa d'Arabian
Ten Dollar Dinners

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Peanut Dressing:
  • 3 tablespoons sesame seeds
  • 12 ounces linguine
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon Sriracha
  • 1 teaspoon sesame oil
  • Zest and juice of 1/2 lime
  • Salad:
  • 1/2 cup loosely-packed chopped fresh cilantro
  • 2 green onions, sliced
  • 1/2 head green cabbage, thinly sliced
  • 1/3 red bell pepper, diced
  • 1/4 cup roughly chopped skinless roasted peanuts, for garnish

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Preheat the oven to 350 degrees F.

Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.


For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)


For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

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Home made noodles (Grandma Dorthy's) Kielbasa-egg noodles