If you read my zucchini fritters recipe blog post, you know that I was entertaining for 48 people and needed dishes that were filling, easy, kid and adult friendly, and most of all affordable to make (always a concern when entertaining for so many people). As my menu included Soy Ginger Marinated Salmon with my most requested dish- Asian Corn Salad on the side, I figured why not throw in a carb such as sesame peanut noodles with a similar Asian flavor palette. I wanted to include this pasta in the menu as it is quick, filling, and cheap. This dish was also a big time hit last time – I made two boxes of sesame peanut noodles and there was not one bite left over. People were raving about it for days. It is INCREDIBLY easy to make, and is great served at room temperature. An excellent option for eating the next day, as there is no need to reheat. Plus, considering that I cook Asian dishes often, I already had every single ingredient in my pantry. The beauty of this recipe is that you can amend it to your own predilections – I personally like my sesame peanut noodles extra saucy with a double dose of peanut butter.
For extra flavor, I like to sauté shitake mushrooms with some ginger and soy sauce, add a pinch of sugar and salt, and throw them into the pasta mixture. Give it a try and let me know what you think in the comments bellow!
Sesame Peanut Noodles
– 1 lb noodles, frozen or (preferably) fresh
– 2 tbsp sesame oil, plus a splash
– 3½ tbsp soy sauce
– 2 tbsp Chinese rice vinegar
– 2 tbsp Skippy Creamy peanut butter
– 1 tbsp brown sugar
– 1 tbsp finely grated ginger
– 2 tsp minced garlic
– 2-3 tsp chilli-garlic paste (to taste)
– ½ cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
– ¼ cup chopped roasted peanuts
– ½ cup of scallions cut into small rounds, sautéed Shiitake Mushroom with fresh ginger (optional)
Bring a large pot of water to a boil. Add Asian noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil. In a medium bowl, whisk the remaining 2 tablespoons sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chilli-garlic paste. Pour the sauce over the noodles. Transfer Sesame Peanut Noodles to a serving bowl and garnish with cucumber and peanuts.
Tip: For extra variation, add some fresh ginger, scallions or red hot chilli sauce.