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Aunt Lola's Sesame Peanut Noodles
This updated version of the classic asian recipe contains some crisp veggies, and can be served hot or cold!
Great as a leftover, straight from the fridge! Original recipe was courtesy of Melissa d'Arabian (TV Food Network)
cup loosely packed chopped fresh cilantro, plus additional 2-3 Tablespoons, reserved for garnish
2
scallions, sliced thin (white and light green parts)
1/4
to 1/2 of a green cabbage, sliced thin (about 2 cups)
1/3
to 1/2 of a red pepper, diced
1/4
cup roughly chopped roster peanuts for garnish
3
tbs sesame seeds, lightly toasted in oven for 3-5 min at 350 degrees f, then cooled….(watch them, they burn easily)
Directions
1.
NOTE: It's best to toast the sesame seeds, and mix up the peanut dressing first. Both can be done well ahead. (Refrigerate the peanut sauce if doing ahead.)
2.
For the peanut sauce: Oil the measuring cup before measuring the peanut butter. Soften peanut butter about 10-15 seconds in the microwave to loosen it. Whisk in the soy, vinegar, oil, ginger, honey, sriracha, sesame oil, lime juice and lime zest. Set aside. (You will loosen it with some of the pasta water after the pasta is done.)
3.
Chop veggies as directed, while heating the water for the pasta.
4.
Cook pasta in boiling water until al dente…do not overcook! Reserve 1 cup of the pasta water before draining pasta.
5.
Use the pasta water you saved to loosen the consistency of the sauce, adding 1-2 Tablespoons at a time. You want it to end up being about the thickness of pancake syrup.
6.
To assemble: Place the pasta in a large mixing bowl. Put 1/2 cup of the cilantro, and the green onions, cabbage and peppers on top of the pasta, and toss a bit to combine. Drizzle with the sauce, and toss until dispersed in the pasta and veggies. Sprinkle with chopped peanuts, toasted sesame seeds and 2-3 Tablespoons of chopped cilantro.
7.
Can be served warm, or can be chilled and served as a salad or side dish.
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