It’s time for another delicious, light summer recipe to enjoy this weekend…..or anytime. I love cold sesame noodles! I love anything with peanut butter! This is such a yummy recipe and so easy to prepare. When I make these I use either Quinoa, gluten free spaghetti or Buckwheat noodles. You’ll want to chill these a bit before serving. If you want meat with this dish, grilled chicken or shrimp are always my favorites! We love this with an ice cold bottle of Tsing Tao beer, it’s a perfect pairing!
Cold Sesame Noodles
1 box Quinoa spaghetti or Buckwheat noodles cooked until just tender, drained, tossed with 1 teaspoon of sesame oil
1/2 cup smooth, natural peanut butter
2 teaspoons soy sauce
1 teaspoon Chinese cooking wine or rice wine vinegar
1 teaspoon raw sugar
1 clove garlic, peeled and minced
1 teaspoon toasted sesame oil
1 tablespoon boiling water
1/4 cup fresh cilantro, chopped
1 small cucumber, peeled and julienned (matchstick strips)
4 scallions, finely chopped
1/4 cup chopped peanuts or toasted sesame seeds
In a medium sized mixing bowl, place the peanut butter, add the soy sauce, vinegar, sugar, garlic and sesame oil. Stir well. If the sauce is too thick, add the boiling water, a bit at a time until the sauce can be stirred easily. You don’t want the sauce to be runny, just smooth and pourable. Place the cooked noodles in a large mixing bowl. Pour the sauce over the noodles and toss well. Place the noodles on a serving platter or shallow serving bowl. Garnish with the chopped cilantro, scallions and peanuts. Serve immediately.
2 Responses
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Marisa Franca @ All Our Way Says:
Perfect summer dish. I wanted something different this weekend — this is it!
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Melissa Says:
It’s delicous, light and easy to prepare….perfect for Summer! Have a wonderful weekend Marisa!
