Bold, Asian-inspired flavor is the hallmark of this versatile salad, which allows for a variety of veggie add-ins and can be enjoyed as a plant-based entree or heart side dish.
I have two favorite preparations for noodles in a peanut sauce so, before I chose one for this space, I made them both for dinner recently. My family declared a tie in the side-by-side comparison. They were no help!
It almost came down to a coin toss, but ultimately, I chose this recipe because I thought the leftovers tasted slightly better. As you might imagine, with two batches, we had several evenings of leftovers!
To complete the Asian theme, this recipe for Hoisin Beef Skewers, which can also be served as a whole flank steak, is a perfect, prep-ahead accompaniment. More complementary recipes include the following:
- A Third-A Third-A Third Chicken － If you have yet to try, you must!
- Teriyaki Salmon － An easy hit with a shortcut and DIY option for the teriyaki sauce
- Fiery Grilled Shrimp － This flavorful, prep-ahead recipe cooks quickly and makes a great appetizer or main dish
- Steak Bites － Super speedy with Asian-inspired flavor
- Roasted or Grilled Portobello Mushrooms － A plant-based accompaniment that can also be served as burgers
- Easiest Steamed Edamame － A quick-cooking, downright snack-able way to bolster the meal with tasty protein
- Cilantro Lime Edamame & Black Bean Salad －Delivers complementary flavor and is a convenient choice when serving a variety of make-ahead dishes
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Sesame Peanut Noodles
This noodle dish is a top pick of mine for both its flavor and versatility. There are options with the vegetables, so you can use what you enjoy and vary it over time. Beyond what's mentioned below, consider shredded carrots, baby bok choy, thinly sliced English or Persian cucumbers, shelled edamame, and even broccoli slaw. A single recipe of the dressing yields approximately one cup after adding the pasta water and would also be a delicious dipping sauce for chicken satay. Yield: approximately 6 servings, depending on appetite.
Ingredients
- 8 ounces spaghetti (gluten-free if needed)
- ¼ cup creamy peanut butter
- ¼ cup soy sauce or tamari
- ¼ cup rice vinegar
- 3 tablespoons toasted sesame oil
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 2 teaspoons grated or minced fresh ginger
- 1 tablespoon honey
- 3 green onions, sliced
- 6 ounces snow peas, cut in half on the diagonal if long (may substitute 4 cups blanched broccoli florets or 3 cups shredded cabbage or a combination)
- 1 red or yellow bell pepper (or a mix of both), sliced into thin strips
- Optional garnishes: 1/4 cup chopped peanuts and/or 1 tablespoon sesame seeds; fresh cilantro, chopped
Instructions
- Cook the pasta until al dente, according to the package directions. Drain, reserving some of the starchy pasta water. (If not adding the peanut sauce right away, it is helpful to toss with a teaspoon or two of oil.)
- For the peanut dressing: Place the peanut butter, soy sauce, vinegar, sesame and canola oil, garlic, ginger, and honey in a blender or food processor and process until smooth. Thin with the reserved pasta water, 1 tablespoon at a time, until thick but pourable. (You may prepare the sauce a day or two in advance, refrigerate, and thin when cooking the pasta. I add 2-3 tablespoons of the water, leaning toward the larger amount when the sauce has been refrigerated overnight.
- For the salad: Place the cooked pasta in a large mixing bowl (or simply use the pot you cooked it in), add the vegetables, and toss with the dressing. I typically add about 3/4 of the dressing immediately and drizzle with the remaining amount when ready to serve.
- Top with the chopped peanuts and/or toasted sesame seeds and cilantro, if using, and serve cold or at room temperature.
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