Prep 15 mins
Cook 0 mins
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!
- 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
- 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.
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!
This was a really yummy recipe!! I added broccoli and peas to it as well as chicken that I had marinated in soy sauce and some other things. It stretched the recipe to 8 servings and made it healthier, and it was still delicious! Thank you!!
Great stuff. I've a few additions tho. I I use a mix of white, brown, and green Japanese noodles. I like them better and they add color. I double the sauce and use a 50/50 mix of hot sesame and regular sesame oil. And then add some chopped peanuts and/or toasted seasame seeds and/ot green onion for some variety.