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Peanut Noodles

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“There are endless variations on peanut noodles - I like this one from the Washington Post. Nice balance to my taste. I like long ribbons of shaved carrot as a feathery garnish, cubes of seared tofu & lots of slivered cucumber in with the pasta. Those clever foodies at The Washington Post adapted this recipe from "Eat This Book: Cooking With Global Fresh Flavors," by Tyler Florence (Clarkson Potter, 2005)”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.
  2. Meanwhile, in a small pot over medium-low heat, heat the peanut oil. Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute. Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water. Stir until the sugar is dissolved and the mixture smooths out.
  3. Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency.
  4. Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.).

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