If you love “take-out” spicy sesame peanut noodles, try this lighter version that’s guaranteed to be your new favorite comfort food. The recipe comes together quickly and with only a few ingredients. Make it is spicy as you like (or not spicy at all) but remember that the cucumbers have a cooling effect when it’s all combined. It’s also a great dish for a crowd as it works best when served at room temperature, so you don’t need to worry about keeping it hot. If there’s anyone who can’t have peanut butter, you can substitute almond, sunflower, or cashew butter.
Here’s another classic that’s loaded with umami:
Spicy Sesame Noodle Bowl
Prep
Cook
Total
Yield 4-6 servings
Delicious and easy-to-make noodles.
Ingredients
- 8 ounces brown rice noodles (also called pad thai noodles)
- 1 tablespoon freshly grated ginger
- freshly squeezed juice of 1 lime plus lime wedges for garnish
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon tahini
- 2 tablespoons creamy peanut or almond butter
- 2 teaspoons chili garlic sauce
- 2 teaspoons minced fresh garlic
- 3 tablespoons tamari (you can substitute soy sauce but the dish will not be gluten-free)
- 1 cucumber, peeled and finely chopped
- 1/2 cup chopped fresh cilantro
- sliced scallions and black sesame seeds for garnish
Instructions
Cook the rice noodles: bring a large pot of water to a boil. Add the rice noodles, stir well, and remove the pot from the heat. Let the noodles soak for 10 minutes, stirring them occasionally. Check a noodle for doneness; it should be tender but not mushy. Rinse the noodles in a colander with cool water until all the noodles are cool. Let them drain more while you make the dressing.
Combine the remaining ingredients in a large bowl. Mix well until the tahini and peanut/almond butter are smoothly incorporated. Add the rice noodles and mix well to combine (tongs work well here).
Serve garnished with the cucumber, cilantro, and black sesame seeds.
Courses main dish
Cuisine Asian
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