Peanut Sesame Noddles...one of my most asked for summer dishes. I don't mind making it for everyone -I love this dish too!
For peanut dressing:
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup warm water
- 2 tablespoons chopped peeled fresh ginger (I always add more ginger)
- 1 medium garlic clove, chopped (I add more garlic too)
- 2 tablespoons red-wine vinegar
- 1 1/2 tablespoons Asian sesame oil
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes (does 1 tsp really sound like enough? I didn't think so either)
- 3/4 lb dried linguine fini or spaghetti
- 4 scallions, thinly sliced
- 1 red bell pepper, cut into 1/8-inch-thick strips
- 1 yellow bell pepper, cut into 1/8-inch-thick strips
- 3 tablespoons sesame seeds, toasted
Make salad: Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
So the recipe says, "The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving." BUT -I think it is just as good the next day...you be the judge.