Recipe by Mercy
After watching Rachael Ray prepare her cold sesame noodles on TV, I tried it out myself and ended up tweaking it a bit before I was done. These noodles are usually half eaten before they get a chance to cool down!
Top Review by Spice Boy
Wow - this is fantastic. It's great just as the recipe is, though I used 1/2 pound of noodles and it was just enough sauce. I used a little extra cayenne, I added about 1 T honey instead of the sugar and the result was sweet and spicy, just like I like it. I used the juice of half a lime, as some reviewers suggested, but I think it was fine without it. I did stir in 2 thinly-sliced scallions, some fresh cilantro (because I had some on hand) and some toasted sesame seeds. I garnished it with some crushed peanuts. Beautiful!
- 4 tablespoons crunchy peanut butter or 4 tablespoons creamy peanut butter
- 4 tablespoons soy sauce
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1⁄2 teaspoon sugar
- 1 lb linguine, cooked and drained
Directions See How It's Made
- Whisk together the peanut butter, soy sauce, cayenne, crushed red pepper, olive oil, sesame oil and sugar until the mixture is thoroughly blended.
- Add the cooled noodles and toss to coat.
- Serve at room temperature, garnish with sesame seeds and sliced scallions.