| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces angel hair pasta
- 3 tablespoons dark sesame oil
- 2 tablespoons peanut oil
- 1-inch piece fresh ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon red chili paste, such as sambal
- 1 lime, juiced
- 2 tablespoons brown sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 6 tablespoons hot water
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced on the diagonal
- Fresh chopped cilantro leaves, for garnish
Instructions
- Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together. Chill.
- In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 711 |
| Total Fat | 36 g |
| Saturated Fat | 6 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 20 g |
| Cholesterol | 0 mg |
| Sodium | 684 mg |
Reviews
I have made this recipe for a decade or more and I have never had a disappointment in its reception by my guests they love it and so do I. It is a delight to the eye and the palate. The ginger makes this stand out as a refreshing change in a side dish!
Great recipe. Not too heavy or nut buttery. Used gemeli instead of angel hair pasta because I brought to a pool party and thought it would be easier for guests to eat. It was as good as when I used angel hair.
Delicious- I followed recipe exactly and this dish was so good! Served chilled.
My friends and I LOVED this dish. Great for a large picnic on the Alaskan beach. Ginger flavor is delicious– we did more than it called for so if you’re into that go for it.
I make this for years now. my son has a nut allergy so I dont use peanut butter or peanut oil. I use vegetable oil instead. I’ve never had this with peanut butter but I bet its delish! as its DELISH without it.
I love this dish! I’ve made it with stir fried veggies, with tofu, with cucumber slices & scallions, both hot & cold. It’s great as given, and a great base for many variations.
Excellent recipe as written except topped with chopped peanuts instead of seeds. I served this along side a platter of sliced chicken breasts, chopped spinach, shredded carrots, sliced red bell peppers and extra sauce. Everyone loved the sesame noodles and building their plate with the sides.
Very good recipe. Easy to customize the spicy aspect by varying the amount of chili paste/sauce/oil. Very good as left overs, too.
Perfect. Use to live in NYC where I would order them, but now live in FL and no restaurant serve them or if they do, it’s never any good.
Seems more like peanut noodles than sesame.