| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound Chinese egg noodles or spaghetti
- Kosher salt
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 cloves garlic, smashed
- 2 tablespoons light brown sugar
- 1 cup creamy peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
- 1 tablespoon toasted sesame oil
- 6 tablespoons water
- 2 scallions, sliced thin
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
Instructions
- Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.
- In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 598 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 64 mg |
| Sodium | 380 mg |
| Serving Size | 1 of 6 servings |
| Calories | 598 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 21 g |
| Cholesterol | 64 mg |
| Sodium | 380 mg |
Reviews
I used Tyler’s recipe for Satay sauce. Added the noodles, scallions. Excellent, not over powering on Peanut Butter but enough to give this low fat eater, a taste. I also chopped roasted peanuts and mixed into noodles. Again, didn’t go overboard on any fat, but one thing dieter’s have in common, the taste of peanut. Those who substituted Tahini, great idea but way to much fat, better off lowering the peanut butter use and adding rice vinegar.
This was good but I would double the sauce amount and use half peanut butter and half tahini.
Super easy and yummy. The kids love it!
the taste was outstanding the day of. it was a tad too “globby” [technical term] days hence. since he seems to have three different version with less pb and more sesame oil and peanut oil…those likely deserve some consideration. still and all…better than I have had anywhere and delightedly surprised.
We loved it and the leftovers were great the next day! It would be the perfect picnic lunch. Our changes were based on other reviews and really helped.
1) Followed the review that said 1/4 pb and 1/4 tahini–great!
2) Used a little less garlic, more ginger and more sriracha (personal taste)
3) Added some sauteed vegetables–carrots, bok choy, and peas
We have made this dish several times now, and love it every time. It has great heat and the flavors work together very well. I notice he has posted this recipe from two of his other shows (Boil Water, Ultimate) now after this one so I’ll check those out to see if he has improved on it, but no improvements needed for me. A little hot for my kids, who like hot food, but they never leave any on the plate.
The peanut butter amount is WAY too much…
I used 1/2 cup of peanut butter, and doubled the sesame…added more water soy sauce and rice wine vinegar…
It tasted like actual peanut sesame noodles..not just peanut butter on noodles…
everyone really loved it…but you REALLY have to alter it.
I used 1/2 cup of peanut butter, and doubled the sesame…added more water soy sauce and rice wine vinegar…
It tasted like actual peanut sesame noodles..not just peanut butter on noodles…
everyone really loved it…but you REALLY have to alter it.
I took the advice of a few of the other reviewers and used only 1/4 c of natural peanut butter and 1/4 of Tahini which really brightened the sesame flavor. i also added a little extra garlic some julienned carrots and used linguine noodles instead. It was delicious. i really think the tahini made all the difference!
Used 1/2 the PB & added some sprouts. Served it at a pot luck & brought almost all of it home. Just tasted like PB on noodles.
I used half the amount of PB and did not add as much water.Also added some sweet chili sauce.Added chicken,spring onions,cukes….