When I make a batch of pasta, it usually means that I will have plenty of leftovers. Which translate to having leftover dinner as soon as I get in the door after work. I love eating home cooked meals on weeknights. It is even better when they are available in no time
Peanut Sesame Noodle
- 8 ounces whole wheat pasta (approx 1/2 of the box package), cooked according to package directions. Once it’s cooked, drain the pasta and add about 1 tsp toasted sesame oil to keep pasta moist.
3 Tablespoons creamy peanut butter
2 Tablespoon hot water
3 Tablespoons low sodium soy sauce
1 1/2 Tablespoon toasted sesame oil
1 Tablespoon rice vinegar
1 Tablespoon chile paste
1 1/2 Tablespoon Garlic Gold (or 1-2 large cloves garlic, minced)
Add-ins: cooked shrimp, edamame, shredded carrots, cucumbers
In a large bowl mix peanut butter, hot water, sesame oil, rice vinegar, chili paste and garlic.
Add the cooked noodles and your choice of add-ins and toss together.
Serves approx 3-4
Other add-ins that would taste great (I didn’t have any): fresh cilantro, bell peppers, green onions, bean sprouts and toasted peanuts.
You can also add Sriracha sauce if you like your noodles to be a spicy. I highly recommend it. I added Sriracha and toasted sesame seeds to my pasta and it tasted really good and helped kick the flavor up a notch
This dish is very versatile and you can make the sauce according to taste. I’ve made it before without the peanut butter (which makes the dish just sesame noodle) or without the shrimp and it was still tasty.
If you exclude the peanut butter, also exclude the hot water.
Have you had peanut sauce in your noodles before? Or tried sesame noodles?
I like pasta dishes that are flavorful, light and not coated with heavy sauce. I like eating from asian restaurants the cold soba sesame noodles or the peanut sesame noodles at Thai restaurants. This recipe is a crossover between the two