One of the dishes I make when we have the kind of gathering I mentioned in the last post is Sesame Peanut Noodles. Over the years I’ve tried out different recipes from various sources and have come up with a version I like to make. It can be tossed with cooked chicken – or not, depending on whether or not you want to go vegetarian.
The sauce is so easy – just pour everything in a blender or food processor and puree. Jamie likes helping by pressing the button on the machine.
I make extra sesame peanut sauce so we can use it on leftover noodles. It’s also great as a dressing on steamed veggies.
Sesame Peanut Noodles
8 ounces dry pasta (I use whole wheat spaghetti)
¼ cup roasted sesame seeds*
¼ cup peanut butter
2 garlic cloves, minced
1 tablespoon ginger, minced
3 ½ tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon sesame oil
2 scallions, greens only finely chopped, for garnish
Optional: Shredded roasted chicken, grated raw carrots, julienned snow peas, red peppers etc.
- Cook pasta as directed on package to al dente firmness.
- While pasta is cooking, make sauce. Set aside about 1 tablespoon of the roasted sesame seeds. Puree the rest of sesame seeds, peanut butter, garlic, ginger, soy sauce, rice vinegar, and brown sugar in a food processor or blender until it is the consistency of heavy cream.
- Drain cooked pasta in colander, transfer to a large bowl and dress with the sesame oil. This will keep the noodles from sticking together. Add sauce to the noodles to taste. Any extra sauce can be passed at the table or used to dress steamed vegetables, shrimp, etc.
- Mix in optional shredded roasted chicken, and raw vegetables if desired (my boys don’t care for the latter, so I usually don’t).
- Garnish with scallions and remaining sesame seeds.
Makes about 6-8 servings.
* Can be found in Asian markets. Otherwise, toast raw sesame seeds in skillet for a few minutes, while stirring.