Pasta - Sesame and Peanut Noodles
By BlueSchmoo

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
- _________________
- SERVES 2-3
- 1 1/2 tablespoons sesame seeds
- 6 ounces linguine
- 2 Tbsp creamy peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 tsp canola oil
- 1 1/2 tsp grated fresh ginger
- 1 1/2 tsp honey
- 1 1/2 tsp Sriracha
- 1/2 teaspoon sesame oil
- Zest and juice of 1/2 lime
- 1/4 cup loosely-packed chopped fresh cilantro
- 1 green onion, sliced
- 1/4 head green cabbage, thinly sliced
- 1/6 red bell pepper, diced
- 2 Tbsp roughly chopped skinless roasted peanuts, for garnish
Details
Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat the oven to 350 degrees F.
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.
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.)
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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