Prep 15 mins
Cook 10 mins
Started making this when my daughter was going through her Thai food phase. From Marblehead Cooks cookbook.
- 1 (16 ounce) package linguine (may use spaghetti)
- 2 tablespoons sesame oil
- 1⁄4 cup creamy peanut butter or 1⁄4 cup tahini
- 1⁄4 cup soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh gingerroot, minced
- 3 drops chili oil
- 4 -6 green onions, cut into 2 inch pieces
- toasted sesame seeds, for garnish (optional)
- Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
- Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.
These noodles are great and easy to make. I used the linguine and peanut butter. The only thing I added was a little minced garlic. I like how versatile the recipe is. You could add pretty much any protein or veggie to this to make a meal of it, or just enjoy as is. Thanx for posting!
Delish! Simple and good. I usually cut recipes back to 2 servings but in this case made the whole recipe just for me. lol. I used this as a side dish the first night, but then added leftovers from other meals to the leftovers over the next couple of days. So good! Thanks for sharing breezer and congrats on your football win!
These noodles were made as written for your Football Pool win #2, tasted & then set aside. I agree w/the other reviewers that they are a tasty & easy-fix, but a major part of their appeal for me is their versatility. They can be eaten alone or as a side-dish, but can also be expanded as I opted to do by adding stir-fried chicken, snow peas & mushrooms. I confess I was also heavy-handed w/the garlic. We liked this combo a lot. Thx for posting the recipe for us.