Spicy Sesame Noodles With Chopped Peanuts & Thai Basil

"This recipe is from Bon Appetit, July 2007. It's perfect for a summertime picnic!"
photo by a food.com user photo by a food.com user
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  • 1 tablespoon peanut oil
  • 2 tablespoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 12 tablespoons sugar
  • 1 tablespoon hot chili oil (or more(to taste)
  • 1 12 teaspoons salt
  • 1 lb fresh Chinese egg noodles (about 1/16 inch in diameter) or 1 lb fresh angel hair pasta
  • 12 green onions, thinly sliced (white and pale green parts only)
  • 12 cup coarsely chopped roasted peanuts
  • 14 cup thinly sliced fresh Thai basil


  • Heat peanut oil in small skillet over medium heat.
  • Add ginger and garlic; sauté 1 minute.
  • Transfer to large bowl.
  • Add next 6 ingredients; whisk to blend.
  • Place noodles in sieve over sink.
  • Separate noodles with fingers and shake to remove excess starch.
  • Cook in large pot of boiling salted water until just tender, stirring occasionally.
  • Drain and rinse under cold water until cool.
  • Drain thoroughly and transfer to bowl with sauce.
  • Add sliced green onions and toss to coat noodles.
  • Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
  • Stir in peanuts and Thai basil; toss again.
  • Season to taste with salt and pepper.
  • Serve at room temperature.
  • **Cook time does not include letting noodles absord the dressing for 1 hour.

Questions & Replies

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  1. We loved this recipe, exactly as written (except, I did add a little cilantro, as well) I will make this, a lot! Thanks!
  2. This was so good. I reduced the amount of sesame oil as I think it can be overpowering sometimes. I added only a fraction of the salt as well as the soy sauce added enough saltiness for me.


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