Peanut Sesame Noodles

I love love love peanut sauce. I can eat it neat. When I order Chicken Satay in a restaurant, they have to pry the little dish from my hands, as I scrape out every last drop.  It was just a matter of time before a recipe that required peanut sauce appeared here. It's from Gourmet, via Epicurious, and I'm trying to link to it, but have been unsuccessful, so:

Peanut sauce

• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 1/3 cup warm water
• 2 tablespoons chopped peeled fresh ginger
• 1 medium garlic clove, chopped
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons sesame oil
• 2 teaspoons honey
• 1 teaspoon dried hot red pepper flakes

For noodle salad

• 3/4 lb dried linguine or spaghetti
• 4 scallions thinly sliced
• 1 red bell pepper, cut into 1/8 inch thick strips
• 1 yellow bell pepper, cut into 1/8 inch thick strips
• 3 tablespoons sesame seeds, toasted

Make dressing:
Puree dressing ingredients in blender until smooth, about 2 minutes, then transfer to large bowl

Make salad:

1. Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain in colander then rinse well under cold water

2. Add pasta, scallions, bell peppers and sesame seeds to dressing, toss to combine and serve immediately.

Serves 6 as a side dish or 4 as a main dish

No pictures of this one, unfortunately. You'll just have to take my word that it both looked and tasted delish. The sauce does thicken a bit once you refrigerate it, so it doesn't work so well for leftovers, but that's more a looks thing, rather than a taste thing.

Comments

[Hilary]

These sound delish. I'm going to try them. Thanks for the recipe!

[Hilary]

Okay, I made this and it rocked. I used rice vinegar instead of red wine vinegar because that seemed like an odd ingredient. And I added shredded carrots and chicken. So good. Thanks for sharing!