Can I confess that last night I ate an entire pot of these Sesame Noodles? I guess I just did! Whew, I’m glad I got that off my chest… a small sliver of my guilt has been washed away. Its kind of like when you make a box of Mac N Cheese, and you swear you’re not going to eat the whole thing… but no one else is home, so if you destroy the evidence, it’s like it never happened, right?!
This was the first time I’ve ever made homemade Sesame Noodles. Oh. My. Gosh. Total Asian food-gasm. It whips together in like 10 minutes flat. There is literally nothing to it as long as you have a couple key ingredients on hand: peanut butter, sesame oil, sesame seeds, and green onion (I can not get enough green onion! Trust me, don’t skimp!)
OK, so you can either pull a Jenn and just mow these noodles straight out of the bowl. No shame! Or they would be fantastic as a side dish with a Sesame Ginger Glazed Salmon. I made this the other night, and it was by far the best homemade salmon I’ve ever had in the history of EVER! I followed this genius recipe from How Sweet It Is. I’m telling you, it’s a keeper. Bonus: it has many of the same ingredients as this Sesame Noodle recipe!
You can also use a variety of noodles. Any kind you like. I chose regular whole wheat spaghetti noodles because we’re on a whole wheat kick and we have a ton of boxes stored up. Angel hair, linguini, or any asian noodle would work though. Go wild!
1/3 Box of Whole Wheat Spaghetti
1 Tablespoon Peanut Butter (smooth or crunchy)
2 Tablespoon Soy Sauce or Teriyaki Sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon sriracha (or less if you don’t like it spicy)
1 green onion chopped
1 teaspoon sesame seeds (or more to taste)
1. Boil pasta in salted water until al dente, drain and cool.
2. In a small bowl, whisk together peanut butter, Soy Sauce, oil, vinegar, and sriracha,
3. Toss noodles in sauce to coat.
4. Sprinkle with chopped green onion and sesame seeds.