Peanut Sesame Noodles

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

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Reviews
-
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!!
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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!
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Tweaks
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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.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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