Sesame and Peanut Noodles (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 tablespoons sesame seeds |
12 ounces linguine |
1/4 cup creamy peanut butter |
3 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 tablespoon canola oil |
1 tablespoon grated fresh ginger |
1 tablespoon honey |
1 tablespoon sriracha |
1 teaspoon sesame oil |
zest and juice of 1/2 lime |
1/2 cup loosely-packed chopped fresh cilantro |
2 green onions, sliced |
1/2 head green cabbage, thinly sliced |
1/3 red bell pepper, diced |
1/4 cup roughly chopped skinless roasted peanuts, for garnish |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
3. For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
4. For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.
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