These noodles come together quickly and make a great meal in late summer when you don’t want to spend a lot of time in a hot kitchen. My recipe started out as Spicy Sesame Peanut Noodles in the Joy of Cooking, but I’ve monkeyed with it over the years to this current version. This makes a lovely, balanced meal that can easily remain a vegetarian/vegan main dish with some grilled or baked tofu tossed in with some veggies. It is very flavorful and you won’t be wanting for flavor even with cubes of plain, cubed tofu. This time around, I’m having it with a mix of grilled teriyaki chicken and tempeh.
Sesame Peanut Noodles
one. Combine in the bowl of a blender or immersion blender until smooth:
1/2 cup natural smooth peanut butter, slightly warmed so it is runny
2 Tbs. rice vinegar
2 Tbs. soy sauce
4-6 cloves garlic
2 serrano peppers, chopped(1)
1 Tbs. sugar
2 Tbs. toasted sesame oil
1 Tbs. chili oil
two. Stir in until smooth:
1/3 cup hot, brewed black tea
three. Cook 10 oz. spaghetti noodles or fresh Chinese egg noodles(2)
four. Drain the noodles and rinse in cold water. Toss with a bit of the peanut sauce.
five. Divide the noodles between 5 containers or serving plates.(2) Sprinkle with some sesame seeds, if you have them on hand. Serve with steamed vegetables such as carrots, bok choy, and/or broccoli and protein of your choice. This can be served hot, room temperature or chilled. I like it room temperature best.
(1) When using whole serrano peppers, seeds and all, this results in a warm, but not painfully spicy sauce. For comparison, I would say it is less spicy than what would result from about 1/2 of a jalapeño pepper. You can, of course, adjust to your tastes.
(2) This yields about 1 1/2 cups sauce, at least 5 servings, maybe as much as 8, depending on how much sauce you like on your noodles. If you stretch it to 8 servings, cook a pound of noodles.