Except, I was bit more tired and lazy (than usual) so when the store was out of the buckwheat soba noodles I usually like, I settled for somen, which are really too thin and delicate for this dish. I just wanted to tell you that I made this recipe tonight and both myself and the usually-tofu-hatin’ husband loved it. And yet, I actually don’t make it very often because my favorite way to eat it is toss with some cold chunks of firm tofu and this guy I married thinks that tofu is evil (and seeing as I am a really picky–but I like to call it “particular”–eater, I don’t have any leverage to change his mind), which is why Monday night was a perfect excuse to dust off my old favorite.
My staple, however is cukes and cilantro. I love this recipe. At Chinese restaurants in Taiwan and in America, I have never seen tofu in it, as firm tofu is rarely served cold. Made this last night along with asian-style chicken lettuce wraps. I find the idea of unappetizing. The sauce tasted AMAZING before I added it to the pasta. I don’t think I’ve ever had these, but I’m pretty sure they are what I was craving on Tues night. I’m 29 weeks pregnant, just got home from the farmers market and was craving this for lunch! – A. however, i felt like there was a little too much dressing, so i added a bunch more tofu to bulk it up. Once I substituted some Asian spiced pork for the tofu and, surprisingly, he said this dish is so good he didn’t miss the meat in it and prefered it vegetarian! Great recipe! Hmmm… not one bit of coriander? Thanks for a delicious recipe, Deb! Total Time 15 mins. I just made the peanut sauce and it is soo delicious!

So worried it won’t stick to the noodles!! Post was not sent - check your email addresses! Have you ever tried it w/ sesame peanut sauce? Once again another stunning dish to sink my teeth into. Yum! I added a lot more peanut butter than you suggested so it was a bit sticky but I really enjoyed it. Hello,

If you don’t have any Asian noodles, you could always just use some traditional pasta, like fettuccini or linguini. My husby has already finished what was leftover for lunch! lovely picture – and I know exactly how you feel about wanting takeaway-like food but not takeaway itself! Make The Asian Dressing: In a small bowl, whisk all the peanut sesame dressing ingredients until well combined. Hi! Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). 3 tablespoons sesame seeds, toasted.

Required fields are marked *. Add all sauce ingredients and turn heat to medium low, whisk occasionally until warmed through and smooth. My husband and I have made a peanut sauce that is remarkably similar for years, but we have always served it hot over noodles with cilantro, lime, and green onion, and a few handy veggies thrown in. Good news is it still tasted fantastic. Ginger comes alive when its warmed, and it gets that opportunity in this tasty sauce.

1 yellow bell pepper, cut into 1/8-inch-thick strips Can’t wait! I wasn’t sure if it would turn out because I don’t have a blender to puree the dressing, but I used a small whisk and it worked just fine. I meant CILANTRO!!! All veggies and protein are to your preference. I’ve finally given up on my neighborhood grocery store’s limited selection of Asian noodles, and now I just make it with spaghetti noodles, which works great. While the noodles are cooking, make the sauce by mixing together the sesame paste, peanut butter, light soy sauce, rice vinegar (optional), vegetable oil, sugar, and water (or braised meat sauce).Stir in one direction until it turns into a smooth, even paste. also stretches the recipe to cover more pasta/veggies. Three minor additions, if you’ve got ’em handy: a little chopped cilantro, chopped salted peanuts and squeeze of lime on top. We ate this warm with crispy tofu, green bell pepper and sauteed cabbage. My noodles and sauce ratio wasn’t quite right, but it tasted good anyways. Once the noodles are cooked, drain them and toss with the prepared sauce, chopped scallion, and chili oil, if using. Sunflower seeds were handy and sesame seeds were not, and I added quite a bit more ginger and vinegar and the first of the meaty tomatoes that are showing up here in Florida.

I used natural peanut butter and from reading through the comments afterwards, I’ll go back go the grocery store brands next time. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Since it’s cold, I took the leftovers in my lunch today without much hassle. I’m sad I’ll have to wait until after Passover to try them! Seeing as it is just me, I would probably only make one fourth of the pasta next time. This cold spicy peanut sesame noodle recipe is a similar take to the classic peanut noodles … delicious! can someone please tell me where to buy soba noodles???? This too has become a perennial favorite – though has anyone figured out how to get the noodles not to stick together? The tofu is the best part :), I make something similar ALL the time – but, I make them, usually, when I’ve had too many of my dang desserts. I’ve made it for friends, family, in-laws…it’s my very first go-to on a hot day. DH doesn’t usually like non-meat dishes, but he loved and took half of the leftovers for lunch today. Oh happiness! Can I substitute the tahini paste for the peanut butter? For peanut dressing Almost exactly a year ago the Times had a recipe for cold sesame noodles, it is delicious, even using Tahini instead of the Chinese Sesame paste: This is what I found and I upped it a bit for the potluck. I think this is my first comment on your blog. We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. You could also use traditional pasta, such as fettuccini or linguini in this dish. I mixed some more rice vinegar and honey with a little soy sauce in a bowl, and added it to the noodles for a more “sweet and sour” effect. This one looks wonderful. I usually just wing the recipe…but today needed some help. I put about half a can in this recipe. I’ve never had problems with any of your other recipes (which have all been very popular with friends and family), so I don’t know what gives? You just can’t go wrong with this one. Nevertheless, I haven’t even told you about my Single Girl’s Dinner from Monday night. Thanks for posting- I’ll definitely be cooking it again this summer! I had cold peanut sesame noodles for the first time when I was 13 and had recently decided to go vegetarian. @Christyna: I’ll bet your thickening problem came from using ‘natural’ peanut butter.

This is excellent. This is one of my favorite dishes, but sadly I’ve never been able to get it quite right when I try to make it at home (I’m spoiled by NYC cold noodles). Is there anything else I could have done wrong? Oh, and I found you by your ratatouille recipe, almost a year ago, but lost you, and now, well… yay! I used natural peanut butter (the only ingredients were peanuts and salt), and it worked wonderfully.
https://www.epicurious.com/recipes/food/views/peanut-sesame-noodles-106572 If you want to eat your noodles cold, let them cool in the oil before mixing the peanut … A little oil in the bottom of a saucepan. I have never had it “raw.”. There’s a fresher, lighter version of these noodles over here.]. I also have a love affair with buckwheat noodles, baby bok choy, lots of garlic, sweet onion, sweet peppers, chili sauce-soy sauce-sauce and of course-shrimp, scallops, or marinated tofu ( pick your protein)! Ally- only if it is a side and you don’t want seconds. I really like pasta dishes that are wonderful for dinner but even better cold the next day for lunch. This is pure comfort food. oh well, at least I have an amazing peanut dipping sauce! 0 from 0 votes. Adapted from Gourmet, June 2002.

Just made the sauce with a few changes (tahini and almond butter instead of the peanut butter, and no chili anything added) and it is SO good! thank you. Garnish with toasted sesame seeds and serve immediately. Made this recently and it’s going in the repertoire. Oh and the fact that these meatless noodles are healthy and you can easily store them in the fridge and take them to work the next day for lunch is just a really nice bonus. I’ve been thinking about this recipe for ages and I finally made it last night. I have a can of tahini paste in my pantry that I would like to use.

how about a peanut sesame coleslaw recipe? I just sent it out to about 4 people who asked me for the recipe at work and it has already spread through even more via forwarding. In Taiwan we also traditionally add carrots and omit the hot sauce (which is generally pepper oil).

Any reasons to believe that it might not keep? I have been looking for a great peanut saucce recipe. Is there a substitute for rice vinegar or can I leave it out? This cold spicy peanut sesame noodle recipe is a similar take to the classic peanut noodles that she’d make for us. ), spinach and green onion. I’m keeping this posted on our fridge for a warm summer weekend meal. We made this last night and it was exactly what we were looking for. this will taste so delicious! I got home from the store and realized I had no soy sauce or proper noodles. The peanut butter should completely break down to create a smooth sauce.

Return to pot and mix noodles with 2 tablespoons sesame oil. Servings: Makes 6 side-dish or 4 vegetarian main-course servings. Hooboy, it’s good. Copyright 2020 Whole Foods Market IP. You’re a genius – this is a fantastic dish. All the ingredients - peanut butter to sesame oil -are warmed together in a pan until their flavors blend and the sauce becomes flavorful. Made with simple ingredients and a great way to squeeze in those leftover veggies! Thanks! The sauce was terrific; but it was much too heavy for these noodles, rendering the final result gloppy and not very visually appealing. Will have to cook the tofu first also. I love versatile dishes like this one that can feed the whole family on a busy weeknight or be tucked away and used all week long! Disclaimer 
 Privacy. [Psst! A great recipe that could be customized in a hundred ways based on your veggie preferences or availability. I’ve never purchased soba noodles, and even though the package stated it was organic buckwheat soba noodles, they looked very thin to me (much thinner than your photo). Optional: top each serving with 1 sliced green onion and ½ teaspoon of sesame seeds. But remember - we're cooks, not doctors! I cut the tofu to little cubes and sauteed them just a little bit instead too. I also realized after I had already sat down that I’d forgotten to toast sesame seeds, which, in case you don’t already know, means it’s just not happening. What a waste. Just had this noodle dish for dinner!