The Cold Spicy Peanut Sesame Noodles I Make for Busy Weeknights
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Serves
- 6
- Calories
- 505 kcal
- Protein
- 12.00 g
- Carbs
- 72.00 g
- Fat
- 19.00 g
Ingredients
- 3/4 pounddried spaghetti noodles (or Asian rice noodles)
- 2/3 cupwater
- 1/3 cupsmooth peanut butter
- 1/4 cuplow sodium soy sauce
- 1/4 cupseasoned rice vinegar
- 3 tablespoondark brown sugar (packed)
- 1/4 cuproasted peanut oil
- 2 tablespoontoasted sesame seeds (plus more for topping)
- 3 teaspoonchili garlic sauce
- 1 teaspoonsesame oil
- 1 inchpiece of ginger (peeled)
- 1 clovesmall garlic
- —Fresh scallions (chopped, for topping)
Instructions
- 1
In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
- 2
In a jar of a blender, combine water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic. Process until smooth.
- 3
After pasta is done cooking and drained, add to a large glass bowl. Pour the peanut sesame sauce over the noodles and toss to coat. The mixture/sauce will be very runny and it will look like you made way too much. Trust me, once you pop it in the fridge, the sauce sets up and it's perfect :)
- 4
Cover and refrigerate for at least one hour - the longer, the better. I had mine in there for at least three. I love when it's super cold and the sauce is nice and thick.
- 5
Toss noodles again prior to serving. Top with fresh scallions and sesame seeds.