Peanut Butter Sesame Noodles
- sea or kosher salt
- 12 ounces Chinese egg noodles or spaghetti
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 cloves garlic, smashed
- 2 tablespoons light brown sugar
- 1 cup creamy peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- red pepper flakes, a dash or two or 1 teaspoon red chile sauce
- 1 tablespoon toasted sesame oil or vegetable oil
- 6 tablespoons water
- 2 scallions, chopped
- 1 tablespoon toasted sesame seeds, for garnish
- fresh cilantro leaves, chopped for garnish
- This recipe is vegan
- Produce
- Cilantro, fresh leaves (1)
- Garlic (3 cloves)
- Ginger, fresh (1 (1-inch) piece)
- Scallions (2)
- Condiments
- Peanut butter, creamy (1 cup)
- Rice vinegar (3 tablespoons)
- Soy sauce, low-sodium (3 tablespoons)
- Cooking & Baking
- Brown sugar, light (2 tablespoons)
- Red pepper flakes (1)
- Sea or kosher salt (1)
- Sesame oil or vegetable oil, toasted (1 tablespoon)
- Sesame seeds, toasted (1 tablespoon)
- Pasta & Grains
- Chinese egg noodles or spaghetti (12 ounces)
- Drinks
- Water (6 tablespoons)
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Published March 9, 2011 (1 year ago).
27 people saved this recipe.
