Sesame Peanut Noodles
Sesame Peanut Noodles could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $1.52 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 11g of protein, 19g of fat, and a total of 361 calories. This recipe from Fountain Venue Kitchen requires green onions, creamy peanut butter, sesame oil, and spaghetti. 18 people found this recipe to be tasty and satisfying. It works well as an affordable side dish. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Similar recipes include Peanut Sesame Noodles, Peanut Sesame Noodles, and Sesame Peanut Noodles.
Servings: 6
Ingredients:
1 tablespoon canola oil
¼ cup creamy peanut butter
2 teaspoons grated or minced fresh ginger
2 cloves garlic, minced
3 green onions, sliced
1 tablespoon honey
¼ cup rice vinegar
3 tablespoons sesame oil
Optional garnishes: 1/4 cup chopped peanuts and/or 1 tablespoon sesame seeds; fresh cilantro, chopped
6 ounces snow peas, cut in half on the diagonal if long (could substitute 4 cups blanched broccoli florets or 3 cups shredded cabbage)
¼ cup soy sauce
8 ounces spaghetti (see notes)
1 red or yellow bell pepper (or a mix of both), sliced into strips
Equipment:
mixing bowl
pot
Cooking instruction summary:
Cook the pasta until al dente, according to the package directions. Drain, reserving some of the starchy pasta water. (If not adding the peanut sauce right away, it is helpful to toss with a teaspoon or two of canola oil.)For the peanut dressing: Place the peanut butter, soy sauce, vinegar, sesame and canola oil, garlic, ginger, and honey in a blender or food processor and process until smooth. Thin with the reserved pasta water, 1 tablespoon at a time, until thick but pourable. (You may prepare the sauce a day or two in advance, refrigerate, and thin when cooking the pasta. I add 2-3 tablespoons of the water, leaning toward the larger amount when the sauce has been refrigerated overnight.For the salad: Place the cooked pasta in a large mixing bowl (or simply use the pot you cooked it in), add the vegetables, and toss with the dressing. I typically add about 3/4 of the dressing immediately and drizzle with the remaining amount when ready to serve.Top with the chopped peanuts and/or toasted sesame seeds and cilantro, if using, and serve cold or at room temperature.
Step by step:
1. Cook the pasta until al dente, according to the package directions.
Place the peanut butter, soy sauce, vinegar, sesame and canola oil, garlic, ginger, and honey in a blender or food processor and process until smooth. Thin with the reserved pasta water, 1 tablespoon at a time, until thick but pourable. (You may prepare the sauce a day or two in advance, refrigerate, and thin when cooking the pasta. I add 2-3 tablespoons of the water, leaning toward the larger amount when the sauce has been refrigerated overnight.For the salad
1. Place the cooked pasta in a large mixing bowl (or simply use the pot you cooked it in), add the vegetables, and toss with the dressing. I typically add about 3/4 of the dressing immediately and drizzle with the remaining amount when ready to serve.Top with the chopped peanuts and/or toasted sesame seeds and cilantro, if using, and serve cold or at room temperature.
Drain, reserving some of the starchy pasta water. (If not adding the peanut sauce right away, it is helpful to toss with a teaspoon or two of canola oil.)For the peanut dressing
Nutrition Information:
covered percent of daily need
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