Sesame Noodles

Name: Sesame Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8 ounces spaghetti (or Chinese Egg Noodles); 1 tablespoon peanut oil; 1 cucumber (peeled and julienned); 2 carrots (peeled and julienned); 3 tablespoons sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil); 2 tablespoons smooth peanut butter; 2 tablespoons soy sauce ({low-sodium}); 1 tablespoon toasted sesame oil; 2 tablespoons Chinese rice vinegar ({or red wine vinegar}); 2 teaspoons chili garlic sauce ({or Sriracha}); 1 tablespoon honey ({more to taste}); 2 teaspoons ginger (grated); 2 teaspoons garlic (minced); 1/2 teaspoon ground Sichuan pepper ({optional}); 3 tablespoons water; 2 teaspoons white sesame seeds; 2 scallions (green parts only, thinly sliced); Crushed red pepper; Sriracha

Sesame Noodles mixes noodles, carrots and cucumbers with a delicious Asian sauce, topped with sesame seeds and green onions.

Prep5 min
Cook10 min
Total15 min
Makes4 servings
Calories446

Ingredients

4 servings

8 ounces spaghetti (or Chinese Egg Noodles)
1 tablespoon peanut oil
1 cucumber (peeled and julienned)
2 carrots (peeled and julienned)

For the peanut dressing:

3 tablespoons sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil)
2 tablespoons smooth peanut butter
2 tablespoons soy sauce ({low-sodium})
1 tablespoon toasted sesame oil
2 tablespoons Chinese rice vinegar ({or red wine vinegar})
2 teaspoons chili garlic sauce ({or Sriracha})
1 tablespoon honey ({more to taste})
2 teaspoons ginger (grated)
2 teaspoons garlic (minced)
1/2 teaspoon ground Sichuan pepper ({optional})
3 tablespoons water

For the garnishes:

2 teaspoons white sesame seeds
2 scallions (green parts only, thinly sliced)
Crushed red pepper
Sriracha

Method

1
Bring a pot of water to boil and cook noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again.
2
Toss the noodles with 1 Tablespoon of the peanut oil, set aside.
3
In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili garlic sauce, honey, minced garlic, ginger and optional Sichuan pepper.
4
Add 3 tablespoons of water and whisk until the mixture is smooth.
5
Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or serving dish and sprinkle the sesame seeds and scallions on top.
6
You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.