So I was dubious.
Sesame noodles made with pasta, not Chinese noodles?? Hmmm. Turns out Italian spaghetti is an amazing vehicle for a Chinese sauce! 🙂
This was a super-easy weeknight dinner, vegan, and really delicious. The creamy peanut sauce, spice from the hot sauce, crunch from carrots and peanuts, and fresh cilantro all add up to a delicious dish. I really loved this and did I mention it was quick? Most of the ingredients are probably in your pantry anyway, so if you make this and don’t like it, you’re not out a wad of cash.
It is fairly rich, so a little goes a long way. We had it for a couple of nights and a dash of Sriracha does a noodle dish good!
Sesame Noodles with Peanut Sauce
Yield: four to six servings
1/4 cup sesame seeds
1/2 cup chunky peanut butter
2 medium cloves garlic, minced
1 Tbsp. minced fresh ginger
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. hot sauce
2 Tbsp. packed light brown sugar
Hot water, as needed
5 Tbsp. hot water 12 oz dried spaghetti noodles
2 Tbsp. toasted sesame oil
4 scallions, sliced thin on a diagonal
1/2 cup baby carrots, sliced
1. Toast sesame seeds in a toaster over or in a medium skillet over medium heat, stirring frequently, about 10 minutes, until golden and fragrant.
2. Remove sesame seeds from toaster or skillet and set aside 1 tablespoon of the seeds in a small bowl.
3. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and brown sugar until smooth, about 30 seconds.
4. With machine running, add the hot water – 1 tablespoon at a time – until sauce has a thicker consistency. Set sauce aside.
5. Prepare spaghetti noodles according to package directions, with salted water, boil until al dente. Drain noodles and place in large mixing or serving bowl.
6. Toss noodles with sesame oil until evenly coated.
7. Add prepared sauce to noodles incrementally until you reach your desired consistency (I ended up adding all of the sauce, because I liked my noodles more coated…).
8. Add the scallions, carrots, and a sprinkle of cilantro, if using. Serve warm.
The recipes notes that if the noodles become too “dry” the next day, add in a tablespoon of hot water when you warm them up and they will loosen up.