Peanut Sesame Noodles

Name: Peanut Sesame Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: 1/2 cup smooth peanut butter; 1/4 cup soy sauce; 1/3 cup warm water; 2 tablespoons chopped peeled fresh ginger; 1 medium garlic clove, chopped; 2 tablespoons red wine vinegar; 1 1/2 tablespoons sesame oil; 2 teaspoons honey; 1 teaspoon hot red pepper flakes; 3/4 lb dried linguine, fini or 3/4 lb 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; 1 green bell pepper, cut into 1/8 inch thick strips; 2 celery ribs, thin slices; 1 (4 ounce) can sliced water chestnuts, drained; 3 tablespoons sesame seeds, toasted

Submitted by PaulaG

"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. COOKS NOTES: Think about adding julienned carrots and cucumber. You may also like to add a bit more vinegar, sesame oil,garlic and soy sauce for tang! Great leftovers too!!"

Download

photo by CaliforniaJan

Ready In:: 20mins
Ingredients:: 17
Serves:: 2-4

ingredients

For peanut dressing
¹⁄₂ cup smooth peanut butter
¹⁄₄ cup soy sauce
¹⁄₃ cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red wine vinegar
1 ¹⁄₂ tablespoons sesame oil
2 teaspoons honey
1 teaspoon hot red pepper flakes
For noodle salad
³⁄₄ lb dried linguine, fini or 3/4 lb 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
1 green bell pepper, cut into 1/8 inch thick strips
2 celery ribs, thin slices
1 (4 ounce) can sliced water chestnuts, drained
3 tablespoons sesame seeds, toasted

directions

Make dressing:
Puree 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Wonderful and tasty, I think I'll be serving this one again and again! Followed as written this is a great dish; everyone at my house was a member of the 'clean plate club'! Thanks for sharing, Paula G!

alligirl
Great! I omitted the red pepper flakes so my little one would eat it and added some chopped peanuts. Made for ZWT 9

sjkotylak
Really tasty and easy to make. We enjoyed this with a SE Asian themed meal for ZWT #9.

CaliforniaJan
Followed this recipe to a "T" and was the best Asian Peanut Sesame Noodles! What I did different for all of those foodies out there was used everything local and organic for fresh veggies, used "Whole Foods" organic Liguine noodles (used whole box), used local honey (different for every one), Toasted Sesame Oil, Roasted sesame seeds, Bragg amino acids for soy sauce, 365 brand crushed chillie peppers, and organic creamy peanut butter (Whole Foods Brand). If you are a foodie and love organic fresh taste, this is amazing!!

jenthepainter
This was excellent! I'd never made it before and I was doubling it to make it for a crowd. Everyone loved it and I was pleased that it was so easy and tasty. In the future I will make sure that everything is bite-sized by breaking up the spaghetti and chopping the vegetables into small pieces. Or next time I might try using macaroni instead; they would hold the creamy sauce nicely and be very easy to eat. Finally, water chestnuts did not add either flavor or color and I probably won't use them again. The other veggies were great visually, nutritionally and in terms of texture. Thanks for a great recipe!

KatieGT

see 6 more reviews

Tweaks

Good sesame peanut noodles. I used rice vinegar instead of red wine and garlic chili sauce instead of garlic and red pepper flakes. I did whole wheat spaghetti and different veggies- carrots, bean sprouts and bok choy. I did toss it all together a couple hours before serving to chill since we like these noodles cold.

newmama

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

View Full Profile