Name: Sesame Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 tablespoons peanut butter; 2 tablespoons tahini or sesame paste (or use all peanut butter); 1/4 cup soy sauce; 3 tablespoons rice vinegar (white wine vinegar or lime juice works, too); 3 tablespoons sesame oil; 1 tablespoon brown sugar, maple syrup or honey (to taste); 1 inch long piece of fresh ginger, grated (to taste); 1 medium clove garlic, grated (to taste); 1 pound noodles (Chinese egg noodles, spaghetti, linguine, rice noodles, soba, ramen – it’s all good); Splash of toasted sesame oil; Various chopped raw vegetables (any combo works here – radish, cucumber, scallions, carrot, peppers, tomato, fennel, cilantro); Chopped peanuts & lime wedges (optional); Chili Crisp, Chili Paste or Chili Oil (for adults)

Description

These noodles deliver the goods, every time. Endlessly riffable and on the table in 30 minutes. Sweet, salty, nutty umami-ness that’s utterly addictive. A rainbow of vegetable that delight my kids, even on their pickiest days. Delicious cold, room temperature or a little warm right after the noodles cook (my personal fave). Leftovers are a dream. Save that extra dressing for…well, anything.

Scale

Ingredients

SAUCE

3 tablespoons peanut butter
2 tablespoons tahini or sesame paste (or use all peanut butter)
1/4 cup soy sauce
3 tablespoons rice vinegar (white wine vinegar or lime juice works, too)
3 tablespoons sesame oil
1 tablespoon brown sugar, maple syrup or honey (to taste)
1 inch long piece of fresh ginger, grated (to taste)
1 medium clove garlic, grated (to taste)

NOODLES & TOPPINGS

1 pound noodles (Chinese egg noodles, spaghetti, linguine, rice noodles, soba, ramen – it’s all good)
Splash of toasted sesame oil
Various chopped raw vegetables (any combo works here – radish, cucumber, scallions, carrot, peppers, tomato, fennel, cilantro)
Chopped peanuts & lime wedges (optional)
Chili Crisp, Chili Paste or Chili Oil (for adults)

Instructions

SAUCE: Whisk together peanut butter, tahini/sesame paste, soy sauce, sesame oil and rice vinegar in a bowl. Season to taste with grated garlic and ginger. Or leave out if you don’t have it. Finally, sweeten to taste with a tablespoonish of brown sugar, maple syrup or honey.
NOODLES: Cook according to package directions. Drain well and toss with a splash of sesame oil to keep from sticking.
TOPPINGS: Prepare your selection of vegetables, herbs, and toppings. I like to slice the crunchy veggies into thin matchsticks, not too long, for ease of grabbing with a fork or chopsticks and shoving into little mouths. Grab a spare cutting board and arrange your toppings into colorful mounds, or place into small bowls. Remember, kids eat with their eyes – make it fun!
SERVING: Lightly dress the noodles in sauce, saving the rest for topping. Mound noodles into individual bowls and serve. Let everyone choose their toppings. Drizzle a little more sauce on top, if desired.
ADULTS: A touch a spice makes this dish. Add your favorite chili condiment. A staple in our house is Lao Gan Man. Don’t be discouraged by the grumpy lady on the bottle. Apparently this condiment has made her a self-made billionaire, so she’s doing just fine. You can find it at your Asian market or Amazon.

Notes

If you have a peanut allergy, try using all tahini or sesame paste.