Creamy Sesame Noodles
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⭐️ Our creamy sesame noodles recipe is an easy Chinese-American take-out dish popular for its rich, smooth, and tasty sesame peanut butter sauce.
⭐️ Ingredients
½ pound dry noodles we recommend Italian linguine (1 pound if fresh noodles used)
1 tablespoon sesame oil
SESAME SAUCE
3 tablespoons tahini
3 tablespoons peanut butter
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar or lime juice
2 tablespoons sugar
1 teaspoon ginger grated
1 clove garlic grated
2 teaspoons sriracha sauce or ½ teaspoon red pepper flakes
TOPPINGS
1 cucumber thinly sliced
1 mango diced (optional, but recommended)
4 tablespoons roasted peanuts crushed (optional)
2 limes cut into wedges, and squeezed on top
GARNISH (OPTIONAL)
sesame seeds, finely chopped chives or green onion tops
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Spicy peanut butter vermicelli noodles
Rice vermicelli made with chicken and veggies. Peanut butter for some sweetness, Chinese chili paste to make it spicy and cashew nuts for that extra crunch
Music: Another time
Musician: LiQWYD
Spicy Peanut Noodles | Weeknight Meal
This super easy spicy peanut noodles dish is made in less than thirty minutes, which makes it an ideal weeknight meal. The homemade peanut sauce is balanced with the addition of vinegar and soy sauce, which all combine to form a sweet, yet savory flavor profile. Tossed with some vegetables, the entire recipe has everything you want and need for dinner!
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INGREDIENTS
- 8 oz brown rice noodles
- 3 scallions, chopped
- 5 carrots, cut into matchsticks
- 1 medium red bell pepper, cut into matchsticks
- 2 cloves garlic, minced
- 1/3 cup creamy peanut butter
- 2 tbsp rice wine vinegar
- 1/3 cup soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp chili crisp oil (optional)
- 1 1/2 tbsp kimchi liquid (optional)
- basil, as desired
- roasted peanuts, as desired
INSTRUCTIONS
- Bring 3 quarts of water to a boil. Add the rice noodles and return the water to a boil. Cook until the noodles are tender, 5-7 minutes. Once the noodles are tender, drain the noodles and rinse with cold water to stop the cooking. Set the noodles aside while preparing the vegetables.
- In a 12-inch skillet, heat 2 tbsp neutral oil over medium heat. Add the scallion, carrots, and red bell pepper. Stir fry the vegetables until they're softened and beginning to brown, 8-10 minutes. Add the garlic and cook for 30 seconds. While the vegetables are cooking, prepare the sauce.
- In a small bowl, combine the peanut butter, rice vinegar, soy sauce, toasted sesame oil, chili crisp oil (if using), and kimchi liquid (if using). Whisk until smooth.
- Pour the prepared sauce on the cooked vegetables and bring it to a simmer. Simmer for one minute and add the cooked noodles. Stir the noodles to coat in the sauce and warm them, 2-3 minutes. Serve immediately with roasted peanuts and torn basil leaves.
How to Make the Best Thai Peanut Sauce | Allrecipes.com
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Watch how to make a 5-star recipe for Thai peanut sauce. It's so quick-and-easy to make. And because it's no-cook, the peanut sauce is ready in just 15 minutes. Lime juice, peanut butter, and coconut milk form the base of this authentic-tasting sauce. It makes a super fast dinner combined with cooked noodles. It's also great served as a dipping sauce with grilled meats, chicken, and shrimp.
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Spicy Noodles With Peanut Butter & Kimchi | Big Little Recipes
This week's Big Little Recipe for cold noodles to keep on rotation as soon as nights get warm enough to throw the comforter off the bed. Inspired by many takeout orders of sesame noodles, this sauce is sorta nutty and very spicy, hinging on two things that Emma always has around: peanut butter and kimchi. GET THE RECIPE ►►
A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered.
INGREDIENTS
Kosher salt
1/2 pound long noodles
1/3 cup unsweetened peanut butter
1 cup chopped kimchi, divided, brine reserved
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Cold Peanut Noodle Salad with the Best Spicy Peanut Sauce EVER
This cold peanut noodle salad with spicy peanut sauce is one of the most popular recipes from my first cookbook and a major winner with my own family as an easy weeknight dinner.
The spicy peanut sauce in this recipe is so good that it would make even a cardboard box taste delicious :) The recipe below is for a cold ramen salad but you could also use this as a thai peanut sauce for chicken satay, spring rolls or even as a veggie dip.
Recipe: Cold peanut noodle salad with the best spicy peanut sauce ever:
Serves 4
Click here to get the printable version of this recipe -
Spicy Peanut Sauce:
½ cup plain natural peanut butter
¼ cup very hot water
¼ cup fresh lime juice
2 tablespoons soy sauce
2 teaspoons honey
1 to 2 teaspoons hot sauce
½ teaspoon dried ginger
¼ teaspoon garlic powder
Noodles and Toppings:
3 - 4 packages ramen noodles
1 cup frozen shelled edamame
2 cups sliced cooked chicken or 450g firm tofu, cubed (optional)
1 cup thinly sliced red cabbage
¼ cup salted roasted peanuts
2 green onions, thinly sliced
Lime wedges (optional)
To make the Spicy Peanut Sauce, combine the peanut butter, hot water, lime juice, soy sauce, honey, hot sauce, ginger and garlic powder in a small blender and purée until smooth.
Alternatively, you can whisk it like crazy until emulsified. If it’s too thick, add 1 to 2 tablespoons of hot water.
Cook the ramen (discard the seasoning packets) in a large pot of salted boiling water until just tender.
One minute before the noodles are cooked, stir in the edamame.
Drain the whole pot and rinse both the noodles and the edamame with lots of cold running water.
Combine the cooled noodles and edamame with chicken/tofu, cabbage and three- quarters of the Spicy Peanut Sauce.
Toss very well, adding the remaining peanut sauce if you like the dish saucier.
Divide among 4 bowls and top with peanuts and green onions. Serve with lime wedges.
Make it ahead: The Spicy Peanut Sauce lasts well in the fridge for up to 5 days.
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