This Sesame Noodle recipe is sweet, spicy and deliciously easy! Better than takeout!
Hello friends! How was everyone’s weekend? Anyone attend any fun holiday parties? Make any delicious holiday treats? Do any shopping? Wrap any presents? If the answer to any or all of those questions is a big fat NO, don’t worry! You’ve still got time. I spent part of the weekend doing a little holiday shopping myself. Well, maybe a whole lotta holiday shopping. I was a woman on a mission. In fact, in between my marathon of shopping I needed to refuel on some yummy carbs, so I decided my sweet and savory Sesame Noodles would do the trick.
Have you guys ever tried sesame noodles? I have to say they’re a favorite of mine. When I want to treat myself to something special for lunch instead of the usual sandwich or salad these sesame noodles are my go-to treat. They’re so easy to make and my recipe makes a nice big batch. The sweet taste of the honey, the tangy flavor of the rice vinegar, the nutty taste of the peanut butter and the sesame seeds and the spicy taste of the Sriracha make for an absolutely delicious sauce. I like to make mine with either spaghetti or linguine. I use Sriracha to spice up my sauce, but if you don’t have Sriracha you can also use Tabasco.
Hope you enjoy these sesame noodles guys, and good luck with your holiday shopping! See you back here at the BHK on Wednesday instead of Thursday this week. That’s the day I’ll be sharing the special cookie recipe I created for The 5th Annual Great Food Blogger Cookie Swap to benefit Cookies for Kids’ Cancer. Can’t wait to share!
- 2 Tbsp. grated fresh ginger
- 3 garlic cloves
- 1/3 cup creamy peanut butter
- 2 Tbsp. honey
- 2 Tbsp. regular soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp. Sriracha
- 2 Tbsp. dark sesame oil divided
- 3 Tbsp. canola oil
- 1 16 oz. package spaghetti or linguine
- kosher salt
- 1 Tbsp. sesame seeds I use Rodelle Gourmet Black and Toasted Sesame Seeds
- 1/4 cup scallions thinly sliced
Place grated ginger, garlic cloves, peanut butter, honey, soy sauce, rice vinegar, Sriracha, 1 Tbsp. sesame oil and canola oil in the bowl of a food processor. Process until smooth. Set aside.
Cook the pasta according to package directions until just tender.
Set aside 1 cup of the water from the pot. Drain the noodles.
Add the 1 cup of noodle water to the mixture in the food processor. Process until well blended.
Place cooked noodles in a large bowl and toss with the remaining 1 Tbsp. sesame oil.
Add the sauce from the food processor and toss until all noodles are totally coated.
Sprinkle with sesame seeds. Toss lightly.
Top with scallions.