This is one of my favorite recipes to make. I LOVE peanut noodles, but for the longest time I just couldn't find a good recipe for them. This recipe is perfect: the dressing is really flavorful, creamy and peanut-y, with a little spice. I add lots of veggies in with the noodles to make this a complete meal. These noodles are almost better as leftovers. Back in my teaching days, I used to make a big bowl of these on Sunday to take for lunches during the week. Yum!
Sesame Peanut Noodles
Makes 8 generous servings
Adapted from Barefoot Contessa
2 cups broccoli florets
1 1/2 cups snow peas, trimmed
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 bunch of scallions, white and light green parts, thinly sliced
1 pound spaghetti
6 garlic cloves
1 inch piece of fresh ginger, peeled and sliced
1/2 cup vegetable oil
1/2 cup creamy peanut butter
1/2 cup tahini
1/3 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup honey
1 teaspoon sriracha
2 tablespoons dark sesame oil
1. Bring a large pot of water to a boil. Add the broccoli, and boil 4-5 minutes. Remove from pot with slotted spoon and drain in colander. Rinse with cold water to cool. Set aside.
2. Add the snow peas to the boiling water and cook 2 minutes. Remove from pot and drain in colander. Rinse with cool water and set aside.
3. Cook spaghetti al dente; drain.
4. While spaghetti is cooking, make the dressing: add all the ingredients to a food processor and process until smooth.
5. While pasta is still warm, toss together with the vegetables and three-quarters of the dressing. Add additional dressing as needed (leftovers may need some more dressing).
Serve warm, at room temperature, or cold.