Peanut butter, sesame oil and soy sauce come together with ginger and garlic in this addictive noodle dish. A staple on Chinese-American restaurant menus, Cold Sesame Noodles are easy to make at home.
Peanut butter, sesame oil and soy sauce come together with ginger and garlic in this addictive noodle dish. A staple on Chinese-American restaurant menus, Cold Sesame Noodles are easy to make at home. This dish requires minimal cooking time and makes a great appetizer or side dish. Add some steamed broccoli or grilled chicken and it becomes a substantial main course. Although they have the word "cold" in their name, the noodles can be served hot, cold or at room temperature.
Cold Sesame Noodles
- 8 ounces whole grain spaghetti
- 1 tablespoon sesame oil
- 2 teaspoons safflower or other neutral-flavored oil
- 1 teaspoon grated or finely chopped ginger
- 1 teaspoon grated or finely chopped garlic
- ½ -1 teaspoon Asian chile paste such as Sambal Oelek
- 5 tablespoons creamy peanut butter
- 1 ½ tablespoons reduced sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons packed brown sugar
- ⅓ cup water
- 1 teaspoon toasted sesame seeds
- 2 scallions, thinly sliced on a diagonal
- Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions. Drain and rinse with cold water. Toss with the sesame oil to prevent the noodles from sticking. Set aside.
- While the spaghetti is cooking, heat the safflower oil in a medium saucepan over medium heat. Add the ginger, garlic and chili paste and cook until fragrant, about 30 seconds. Add the peanut butter, soy sauce, vinegar, sugar and water and stir to combine. Cook for 3-4 minutes until the sugar has dissolved and the sauce is smooth.
- Pour the sauce over the spaghetti and toss to combine. Garnish with sesame seeds and scallions. The noodles can be served warm or cold.