Sesame-Infused Peanut Noodles with Crunchy Veggies
This delightful dish features a harmonious blend of smooth peanut butter and sesame oil, creating a rich and savory sauce that coats perfectly cooked noodles. Fresh vegetables like bell peppers, scallions, and water chestnuts add a wonderful crunch, while the zing from ginger and garlic elevates the flavor profile. This recipe is quick to prepare, making it a fantastic weeknight dinner option or a perfect dish for gatherings. Remember, toss the noodles in the sauce just before serving for the best texture and flavor. Feel free to customize with julienned carrots and cucumber for added freshness. Enjoy the delicious leftovers, which can make for an exciting lunch the next day!
N/A
Servings
200
Calories
17
Ingredients
Ingredients
smooth peanut butter
1/2 cup (none)
soy sauce
1/4 cup (none)
warm water
1/3 cup (none)
fresh ginger
2 tablespoons (chopped, peeled)
garlic
1 medium clove (chopped)
red wine vinegar
2 tablespoons (none)
sesame oil
1 1/2 tablespoons (none)
honey
2 teaspoons (none)
hot red pepper flakes
1 teaspoon (none)
dried linguine or spaghetti
3/4 lb (none)
scallions
4 (thinly sliced)
red bell pepper
1 (cut into 1/8-inch-thick strips)
yellow bell pepper
1 (cut into 1/8-inch-thick strips)
green bell pepper
1 (cut into 1/8-inch-thick strips)
celery ribs
2 (thinly sliced)
sliced water chestnuts
1 (4 ounce) can (drained)
toasted sesame seeds
3 tablespoons (none)
Instructions
1
In a blender, combine the smooth peanut butter, soy sauce, warm water, chopped ginger, chopped garlic, red wine vinegar, sesame oil, honey, and hot red pepper flakes. Blend until the mixture is smooth and creamy, about 2 minutes.
2
Transfer the dressing to a large serving bowl and set aside.
3
In a 6- to 8-quart pot, bring salted water to a boil. Add the dried linguine or spaghetti and cook according to package instructions until tender but still al dente. Drain the pasta in a colander and rinse well under cold water to stop the cooking process and cool the noodles.
4
Add the chilled pasta, sliced scallions, bell peppers, celery, water chestnuts, and toasted sesame seeds to the bowl with the dressing. Toss everything together thoroughly until the pasta and vegetables are well coated with the sauce.
5
Serve immediately for the best texture, and enjoy your flavorful noodles with crunchy vegetables!
Nutrition Information
12.5g
Fat
17.5g
Carbs
7.5g
Protein
2.5g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Sesame-Infused Peanut Noodles with Crunchy Veggies?
This dish is a savory blend of smooth peanut butter and sesame oil sauce coating noodles, mixed with fresh, crunchy vegetables like bell peppers and water chestnuts.
Is this noodle recipe vegetarian?
Yes, based on the ingredients and tags provided, this recipe is vegetarian.
What type of noodles should I use?
The recipe calls for 3/4 lb of dried linguine or spaghetti cooked until al dente.
How do I make the peanut sauce?
Combine smooth peanut butter, soy sauce, warm water, ginger, garlic, red wine vinegar, sesame oil, honey, and red pepper flakes in a blender and process for about 2 minutes.
How long does it take to blend the dressing?
The sauce should be blended until smooth and creamy, which takes approximately 2 minutes.
What vegetables are included in this recipe?
The recipe includes red, yellow, and green bell peppers, scallions, celery, and sliced water chestnuts.
Are there any suggested additions for freshness?
Yes, you can customize the dish by adding julienned carrots and cucumber for extra freshness.
Why should I rinse the pasta under cold water?
Rinsing the pasta under cold water stops the cooking process and cools the noodles, which is essential for the texture of this dish.
When is the best time to toss the noodles in the sauce?
For the best texture and flavor, toss the noodles in the sauce just before serving.
Can I eat the leftovers the next day?
Absolutely! The leftovers make for an exciting and delicious lunch the following day.
How many calories are in a serving?
Each serving contains approximately 200 calories.
How much protein is in this dish?
This recipe provides 7.5g of protein per serving.
Is this recipe spicy?
The recipe is described as spicy due to the inclusion of one teaspoon of hot red pepper flakes.
How should the ginger be prepared?
The fresh ginger should be peeled and chopped before being added to the blender.
What kind of vinegar is used in the sauce?
The recipe specifies using 2 tablespoons of red wine vinegar.
What is the total number of ingredients needed?
There are 17 ingredients in total required for this recipe.
How much fat is in one serving?
There is 12.5g of fat per serving.
How many grams of carbohydrates are per serving?
There are 17.5g of carbohydrates per serving.
What sweetener is used in the peanut sauce?
The recipe uses 2 teaspoons of honey to sweeten the sauce.
How many scallions are required?
The recipe calls for 4 scallions, which should be thinly sliced.
What is the role of water chestnuts in this dish?
Water chestnuts add a wonderful crunch to the noodle dish.
Should the sesame seeds be toasted?
Yes, the recipe specifically calls for 3 tablespoons of toasted sesame seeds.
What size pot is recommended for boiling the pasta?
A 6- to 8-quart pot is recommended to bring the salted water to a boil.
How much fiber does this recipe provide?
Each serving contains 2.5g of fiber.
What is the sugar content per serving?
The sugar content is 2.5g per serving.
How should the bell peppers be sliced?
The red, yellow, and green bell peppers should be cut into 1/8-inch-thick strips.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as quick to prepare and fantastic for weeknights or gatherings.
What type of peanut butter works best?
The recipe calls for 1/2 cup of smooth peanut butter.
How is the garlic prepared for the sauce?
One medium clove of garlic should be chopped before blending.
What is the texture of the finished dish?
The dish features a smooth and creamy sauce coating al dente noodles with a variety of crunchy vegetables.