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Peanutty Sesame Noodles

Peanut butter with noodles? This Asian-inspired dish combines two favorites for a great summer meal. If you can't eat peanut butter, try almond butter instead.
Prep Time 20 mins
Total Time 40 mins
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Mixing bowl
  • Skillet
  • Measuring spoons
  • Spatula or spoon

Ingredients
 

  • 3 cups leftover cooked whole-grain or white noodles (any shape you like is fine), rinsed with cold water
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons raw sesame seeds
  • 1 garlic clove, peeled and minced
  • 1 teaspoon finely chopped ginger root (if you like ginger)
  • 1 tablespoon sesame oil (if you like it)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon warm water
  • 1⁄4 cup crunchy peanut butter
  • 1⁄2 bunch scallions, chopped

Instructions
 

  • Put the cooked pasta into the mixing bowl.
  • Put the skillet on the stove and turn the heat to medium.
  • After 1 minute, carefully add the canola or vegetable oil (the pan is hot and the oil might splatter). Add the sesame seeds – they will look like they're wiggling.
  • With the spoon, stir the sesame seeds in the oil until they are just beginning to turn brown.
  • Turn the heat off and remove the pan from the stove. Put the hot pan on a heat-safe surface. Add the garlic and ginger and stir until it turns golden brown.
  • Add the sesame oil, soy sauce, and water and mix well.
  • Add the peanut butter and hot chili sauce and mix well.
  • Pour the ingredients in the pan over the pasta and stir it with the spoon until the pasta is completely covered with the peanut sauce.
  • Sprinkle the scallions on top of the pasta and serve right away or cover and refrigerate up to 2 days.