Peanut Butter Sesame Noodles

Submitted by Nouf_H

"I highly recommend using a natural peanut butter for this recipe. You'll get a richer, more peanuty flavor without the extra sweetener. This is great for a dinner-for-two and you'll have leftovers for lunch the next day!"

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 4 plates
• Serves: 2-4

ingredients

• 4 tablespoons soy sauce
• 2 garlic cloves, minced
• 2 inches fresh ginger, minced
• 2 tablespoons sugar
• 3 tablespoons peanut butter (natural or organic)
• 1 -2 dash rice vinegar
• 2 -3 dashes hot sauce (Tabasco)
• 1 teaspoon salt
• 8 -10 ounces Asian noodles, preferably soba
• 2 tablespoons sesame oil
• sprinkles of black and white sesame seeds

directions

1. Mix the first 8 ingredients together in a nonreactive bowl and set aside.
2. Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
3. If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.

Reviews

[Heather W.]

I like these for lunch or as power food when I'm hiking. I use natural peanut butter, make the sauce a bit more liquid-y by adding a bit of water, and add steamed veggies (and sometimes tofu or tempeh). Agree with other reviewers that these do NOT need additional salt. I actually think the 1 tsp salt called for in the recipe would make them inedible.

 

[The_Swedish_Chef]

Allow me to echo Chilicat's acclaims: this deserves 20 stars!!! Peanut Sesame Noodles is hands dowm my favourite Thai food; I buy it all the time at Whole Foods. But, often they are sold out and the recipes that I have looked at ,previously, were too complicated for me to desire to make them at home. This was as EASY as could be and the sauce was a stunner!!! I plan on making the sauce for Chicken Satay, too. I really like a "saucy" noodle so I intantly doubled the sauce recipe and I'm glad that I did: it was the perfect ratio for my tastes. Also added some green scallions and chopped peanuts and I had the perfect meal for my family! Wonderful, wonderful recipe!!!! Made for Spring PAC 2010.

 

[jackieliz]

The sauce had a great nutty/salty flavor, but the texture was a bit too gloppy for us. I will probably try again but thin the sauce a bit with a bit of oil or something. I added sliced grilled spring onions and served aside soy marinated sirloins.

 

[tara17]

Delicious! I used regular spaghetti and added matchstick carrots and mushrooms.

 

[flower7]

This was nice, but not my favorite peanut sauce I've made. Maybe because I actually used natural peanut butter (unlike previous reviewers?) I'm glad I used my better judgment when preparing the sauce as I halved the soy and skipped the salt and I'm very glad of that! Would have been *way* to salty if I hadn't! I added an extra Tbsp of p.b. (regular Skippy instead of the natural I'd used for the rest). I did use soba noodles also. I had enough for dinner tonight and two more meals for the weekend. Thanks for sharing your recipe!