Cool Peanut Sesame Noodles with Crunchy Vegetables

5 from 1 vote

Cool Peanut Sesame Noodles with Crunchy Vegetables

Highly additive and flavorful rendition of Chinese cold noodles tossed in fresh toasted sesame and peanut butter sauce, with added crunchy vegetables.

Prep Time20

Cook Time15

Total Time35

Course: Main Course, Side Dish

Cuisine: Chinese

Servings: servings

Calories: 396kcal

Author: Kelly Wildenhaus

Ingredients

¼ cup sesame seeds
¼ cup chunky peanut butter
2 cloves garlic, minced or pressed
1 tablespoon minced or grated fresh ginger
5 tablespoon low sodium soy sauce
2 tablespoon rice vinegar
1 teaspoon hot sauce (such as Tabasco or Crystal)
2 tablespoon brown sugar, lightly packed
Hot water, as needed, to thin
Kosher salt
12 ounces dried spaghetti
2 tablespoon sesame oil
4 scallions, sliced thin on diagonal
1 medium carrot, grated
1 red bell pepper, cored, seeded and cut into ¼-inch slices
2 small Kirby or English cucumbers, cut in half lengthwise, sliced into half moons
Handful of bean sprouts (optional)
1 tablespoon fresh chopped cilantro

Instructions

Toast sesame seeds in medium skillet over medium heat until golden and fragrant. Watch carefully and stir frequently, being careful not to burn. Reserve 1 tablespoon of toasted sesame seeds and set aside.
In blender or food processor, purée remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 - 60 seconds. With machine running, add hot water 1 tablespoon at a time until sauce has the consistency of heavy cream (up to 5 tablespoons). Set aside.
Bring large pot of salted water to boil and cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water until cool to touch. In large bowl, toss cooled noodles with sesame oil.
Add scallions, carrots, red bell pepper, cucumbers, bean sprouts, and sesame-peanut sauce; toss to combine. Divide among bowls or plates and top with a sprinkling of reserved sesame seeds and cilantro, and serve.

Notes

Use conventional peanut butter, not the natural kind.
I substituted coconut aminos for the soy sauce.
Can add cooked, shredded chicken in addition to or in place of the bell pepper and cucumber, for a more substantial main dish.

Nutrition