October 17, 2012

Sesame Noodles with Peanut Sauce

After trying many different varieties of peanut sauce I think this is my favorite. It definitely has the most flavor and it is so creamy. The sesame seeds and oil really add to the dish and next time I'll be sure to incorporate grated carrot on top just as the recipe instructs.

It's really so yummy and comes together in a flash. A definitely household favorite.

Sesame Noodles with Peanut Sauce
1/4 cup toasted sesame seeds
1/4 cup peanut butter
1 ½ tsp. garlic, minced
1 Tbsp. minced fresh ginger
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. packed light brown sugar
Hot water
12 oz. spaghetti
2 Tbsp. sesame oil
1 medium carrot, grated

1. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar and brown sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or bowl aside.
2. Bring water to boil in stockpot over high heat. Add noodles to boiling water and cook until tender according to package directions. 3. Drain then toss noodles with sesame oil until evenly coated. Add carrot and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds and serve immediately.

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