Spicy Sesame Noodles
Servings
4Serving size
2 ounces pasta with sauceThis recipe can be multiplied and keeps well for 2-3 days in the refrigerator. The sauce may be made ahead of time but should be allowed to come to room temperature before you try to mix it into the noodles.
Ingredients
| 3 quart Water |
| 8 ounce Whole wheat Spaghetti (or gluten-free spaghetti) |
| 1 Tbsp. Sesame oil |
| 3 Tbsp. Peanut butter, no salt added |
| 2 Tbsp Water (warm) |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 tablespoon Rice Vinegar |
| 1/4 tsp. Cayenne pepper |
| 1/2 tsp. Sugar |
| 2 clove Garlic, raw (minced) |
| 2 large Green onions (sliced thinly) |
| 1 cucumber Cucumber (peeled, seeded and julienned) |
| 2 Tbsp. Coriander (cilantro) leaves, raw |
Instructions
Immediately drain the pasta and rinse it in very cold water until the noodles are cool. Place the pasta in a large, non-reactive bowl, add the sesame oil and toss the pasta to coat it with the oil. Place the bowl in the refrigerator to chill while you make the sauce.
In a small bowl, whisk together the peanut butter and the warm water until the peanut butter is almost smooth.
Add the soy sauce, vinegar, cayenne and sugar and whisk until smooth.
Add the garlic and green onions and stir well, then allow the sauce to stand for at least 30 minutes. (If you refrigerate the sauce at this point, be sure to allow it to come to room temperature before you add it to the noodles.)
When ready to serve, toss the noodles with the sauce, adding the cucumber and cilantro leaves. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A family friend asked for a healthy version of this dish, which she remembered fondly from her time living in New York City. Spicy, creamy Asian comfort food. Serve this alongside your favorite Asian foods.