Asian Spicy Peanut Noodles Recipe

  • Dressing
  • 1 cup smooth peanut butter (see Notes *)
  • 1/2 cup soy sauce
  • 4 tablespoons fresh ginger, peeled and finely chopped
  • 1/4 cup red-wine vinegar
  • 3 tablespoons Asian (toasted) sesame oil
  • 4 teaspoons honey
  • 2 teaspoons Vietnamese Chili Garlic Sauce (or 2 teaspoon dried hot red pepper flakes & 2 medium garlic cloves, chopped)
  • 1 pound dried linguine fini (see Notes **)
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 3 tablespoons sesame seeds, toasted
Make dressing:

Purée dressing ingredients in a blender until smooth, about 2 minutes.

Make Noodles:

Cook pasta in a 6-to-8 quart pot of boiling salted water until tender. Drain in a colander. (Or cook Asian noodles as directed.)

Place in large serving bowl. Pour as much peanut dressing, as desired, over noodles and toss well.

Add scallions, bell peppers, and sesame seeds to noodles, toss again to combine, and serve immediately.


*Type of peanut butter for dressing - (preferably natural peanut butter, not sweetened, with natural oil that floats on top well incorporated).

**Can substitute spaghetti or an equivalent amount of rice sticks or cellophane noodles

Makes a great, quick meal from the pantry. Dressing can be thinned with warm water, if desired. Excellent served with grilled shrimp on top. If any sauce is left over, makes a great dipping sauce for sate pork or chicken or sauce for a pad Thai style stir-fry.

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