Sesame Noodles: Kate’s Quick Bites
Mark Passerrello, president of the Columbus Bonsai Society joined Kate in the kitchen to make sesame noodles.
The organization has been promoting the love of bonsai since 1972 and nurtures both master and beginner creatives in this unique art form.
Ingredients
- 16 ounces pasta-linguini,fettuchini or any other flat noodle
- 1 tablespoon oil
- ⅔ cup creamy peanut butter
- 4 tablespoons soy sauce
- 1/3-1 cup hot water
- 1 tablespoon rice vinegar
- 1 tablespoon garlic powder-or sautéed fresh garlic
- 1 tablespoon sesame oil
- 1-2 tablespoons sriracha
- 1-2 tablespoons maple syrup or honey
- Option: ½ teaspoon red pepper flakes
- Optional: 2 tsp chili garlic sauce
- For garnish-green onions, crushed peanuts, or sesame seeds
Directions
Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.
If using fresh garlic mince and saute over low heat for about 2 minutes or until golden brown.
Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency.
How much you need will depend on the brand of peanut butter you used as well as your personal preference.
Taste and add more soy sauce, sriracha, or any other seasonings as desired.
Add about 1/2 of the sauce to cooked pasta and mix together.
Serve with crushed peanuts, scallions, red pepper flakes and enjoy!
The peanut sauce can get too salty very easily if you’re not careful! I recommend using unsalted peanut butter and low sodium soy sauce so the salt isn’t overpowering.
Peanut noodles can be eaten hot or cold.
Vegetables and proteins can be added-an excellent way to use leftovers!
Once prepared, this recipe will store in the fridge for 5 days. The sauce tends to dry up as it sits, so if you want to get it saucey again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm.