Sesame Peanut Noodles
From Leites Culinaria, adapted from the New Basics
Creamy and nutty - the best sesame noodles ever! Great topped with leftover roasted chicken, too.
Prep Time
60 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1⁄4 cup sesame seeds
1⁄4 cup peanut butter
1⁄3 cup soy sauce
1 tablespoon white vinegar
1 tablespoon mirin
1⁄4 cup sesame oil, toasted
2 cloves garlic
1⁄4 teaspoon red pepper flakes (crushed)
1 cucumber
1 pound pasta, spaghetti
1⁄4 cup cilantro
3 scallion
1⁄3 cup walnuts
Instructions
Bring a large pot of salted water to a boil. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes. Repeat for the walnuts or cashews.
In a food processor, combine the peanut butter, sesame oil, toasted nuts, soy sauce, vinegar, mirin, garlic, and red pepper flakes. Process to a puree. Stir in half the toasted sesame seeds.
Dice the cucumber. When water boils, cook noodles until tender. Drain well, then add peanut mixture, cilantro, and black pepper, mixing to coat. Serve with cucumber, scallions, and remaining sesame seeds on top, as well as optional chicken.