Photo: Sesame Peanut Noodle Salad Recipe
Ingredients
- 1 pound spaghetti
- 4 tablespoons peanut oil, divided
- 4 tablespoons creamy peanut butter
- 4 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons light brown sugar
- 2 teaspoons freshly minced ginger
- 1 to 2 pinches crushed red pepper flakes
- 1 cup julienned cucumbers, optional
- 1/4 cup green onion tops, sliced diagonally
- 1/4 cup chopped unsalted peanuts
- 1 tablespoon sesame seeds
Directions
Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat.
Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente. Drain the spaghetti in a colander, then transfer noodles to a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking. Set aside.
In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper flakes. Whisk until smooth.
Pour 1/2 of the peanut mixture onto the spaghetti and, using tongs, toss to coat the pasta. Cover the spaghetti with plastic wrap and refrigerate until chilled, about 2 hours.
When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat. Sprinkle with julienned cucumbers, if using, sliced green onions, chopped peanuts and sesame seeds. Serve immediately.
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By Chic_W_Stix
richmond, VA
on June 05, 2011
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Overall a good recipe but did make a few modifications. I used barilla plus pasta instead of regular which I think was a good change. I also added 1 shredded chicken breast to make this more of a main dish.
When I mixed in 1/2 of the sauce, it didn't coat the noodles so I used the remainder of the recipe and made one more full recipe for the next day. I used about 2/3 of it when serving.
I took this to a pot luck and everyone requested the recipe. Will make again.
By baileybird_12515107
decatur, 49
on January 03, 2010
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Add 2 tablespoons of rice vinegar and one more tablespoon of brown sugar. Also, add a teaspoon of chili sauce instead of red pepper flake.
By Chef #822958
Washington, D.C.
on January 07, 2009
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I loved this recipe but increased peanut butter to 6 Tbls and added about 2 Tbls rice vinegar. I think the vinegar is very important to cut the richness and improve the mouth feel. Next time I may try also adding a bit of honey and a clove or two of garlic. Overall, the recipe provided an excellent base recipe. Like almost any recipe it requires adjustments to person taste..
Read all 9 reviews