Simple sesame peanut noodles are cooked with thin spaghetti or ramen, a sauce with a complex blend of sweet and savoury flavors, crunchy peanuts, and sesame seeds. A simple dish that’s excellent for busy days!
For a quick lunch over a few days, prepare a large batch of these nutty, sweet, and soy sauced noodles. It’s the ideal recipe to prepare ahead of time and keep on hand.
The sesame peanut noodles flavour definitely satisfies my yearning for Asian takeout food, which is why I adore them. Additionally, I have control over the ingredients used because I can make them at home. The best aspect, though, is how quick and simple they are.
Cook your preferred Asian cold peanut noodles first. I’ve made it using ramen noodles, soba noodles, and even without the flavor packets. This also probably tastes wonderful with rice noodles. You could always just use some regular pasta, like fettuccini or linguini, if you don’t have any Asian noodles on hand.
You Can Serve This Adaptable Recipe As Is Or You Can Add A Protein Like Chicken Or Shrimp.
• Sautéed vegetables like broccoli, carrot matches, cabbage, bell pepper, or pea pods are a fantastic alternative.
• Noodles or pasta could be replaced with a healthier alternative. There are several options available right now, including whole wheat pasta, lentil or chickpea-based noodles, brown rice noodles, and others that contain ingredients like spinach.
You Must Continue Using This Fantastic Sauce If You Want To Make This Dish Again And Again.
I frequently get cold sesame peanut noodles from a nearby Szechuan restaurant, so I was thrilled to learn how to cook them at home quickly. Simple cupboard goods are all that are needed to make my version of sesame peanut noodles, which can be prepared in about 20 minutes and is ideal for a weekday meal. The sauce is bursting with flavors of nuts, sweetness, and salt. You can serve it as a main course by adding any protein, but it also makes a fantastic side dish!
Two Simple Tips
Although This Recipe Is Simple And Easy To Follow, There Are Two Points To Be Aware Of:
• Since natural peanut butter only contains peanuts and salt and no sugars or other substances, I prefer it. Compared to regular peanut butter, natural peanut butter has a more liquid consistency, making it easier to incorporate into the sauce.
• As soon as the cooked noodles have been rinsed and drained, toss them with sesame oil. The noodles won’t stick to one another because of this.
Simple Changes and Variations.
This recipe’s adaptability to diverse dietary needs and flavor preferences is one of the reasons I adore it. Here are some suggestions for changing things up:
• Add a tablespoon of Sriracha or chile oil to the sauce for the cold noodles with peanut sauce if you want them to have some heat.
• Almond, cashew, or sunflower seed butter can be substituted for peanut butter if you are allergic to nuts.
• Replace the honey in this recipe with maple syrup to make it vegan.
• White wine vinegar or apple cider can be substituted for rice vinegar if you don’t have any on hand.
Cold Sesame Peanut Noodles are served – Superb
Since you don’t have to reheat these noodles if you have leftovers, it’s GREAT that they are best served cold. I like to serve them with steamed veggies like broccoli, bok choy, and zucchini and top them with sesame seeds and thinly sliced green onion.
Noodles and sauce can be prepared ahead of time and kept separate for up to 3 days in the refrigerator in airtight containers. When it’s time to serve, thin up the cold noodles with peanut sauce with a tablespoon of warm water before tossing the noodles and sauce together. It is best served cold, so there is no need to reheat it!
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• 8 ounces of dry egg, rice, or soba noodles.
• 2 tablespoons of split toasted sesame oil.
• Three tablespoons of unprocessed peanut butter.
• Soy sauce, 1/4 cup.
• 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons honey.
• 1 grated garlic clove.
• For garnish, add 1 tablespoon of toasted sesame seeds (optional)
• 1 sliced green onion for decoration (optional)
1. Prepare the Noodles: – To cook the sesame peanut noodles, heat a big pot of water to a rolling boil. Noodles should be added and cooked to package directions. Rinse under cold running water until the food is cool to the touch, then drain into a colander in the sink. Good drainage. To prevent them from sticking to one another, transfer to a medium bowl and stir with 1 tablespoon sesame oil. While you make the sauce, place them in the refrigerator wrapped in plastic wrap to stay cool.
2. To Make the Sauce: – To make the sauce, combine the remaining 1 tablespoon of sesame oil, the peanut butter, the soy sauce, the honey, the rice vinegar, and the garlic in a small dish. With a fork, combine and smooth out the mixture.
3. Assemble the Noodles: – Put the noodles together by smearing the peanut sesame sauce over the cold noodles and combining. If desired, add sesame seeds and green onions as a garnish.
For up to three days, leftovers can be kept in the refrigerator in an airtight container. To thin out the sauce before serving them once again, stir with a little warm water.