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Recipe

Sesame Peanut Noodle Salad

  • Yield: 6 - 8 servings

Ingredients

  • 1 pound spaghetti
  • 4 tablespoons peanut oil
  • 4 tablespoons creamy peanut butter
  • 4 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons light brown sugar
  • 2 teaspoons minced fresh ginger
  • 1 to 2 pinches of crushed red pepper
  • 1/4 cup green onion tops, sliced diagonally
  • 1/4 cup chopped unsalted peanuts

Directions

  • Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat.
  • Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente, not overcooked. ìAl denteî is Italian for ìto the tooth,î meaning the pasta should offer a slight resistance when bitten.
  • Using oven mitts or pot holders, drain the spaghetti into a colander placed in a sink. Be careful to pour it away from you, so that the steam doesnít burn.
  • Place the spaghetti in a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking. Set aside.
  • In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper. Whisk until smooth.
  • Pour half of the peanut mixture onto the spaghetti and, using tongs, toss to coat the pasta. Cover the spaghetti with plastic wrap and refrigerate until chilled, about 2 hours.
  • When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat the pasta. Sprinkle with sliced green onions and chopped peanuts. Serve immediately.