Sunday, June 13, 2010

Peanut Sesame Noodles

I have been traveling a lot lately for work. And I therefore haven't been home much to go grocery shopping, or to cook. I just returned from a trip and, finding myself out of fresh produce, was prepared to just walk to another restaurant for dinner. But, by gum, I said I could surely find something delicious to make with just the staples in the kitchen. And, indeed, I did. Although this dish can always be dressed up with lovely additions such as a spinach salad, broccoli crowns, scallions, or roasted red peppers (among others), I was hungry, I was out of fresh produce, and this was scrumptiously delicious.

Back in grad school, someone would inevitably bring some kind of sesame noodle dish to every party or potluck. The thing is, sure, it was cheap and nutritious to make. But, it's also delicious. And I suddenly had a hankering for trying to reproduce a recipe for this protein-rich carbo-load.

Peanut Sesame Noodles
Inspired by The Pioneer Woman

1/4 c soy sauce
1/2 c peanut butter
3-4 cloves garlic
3 T sugar
2 T rice vinegar
3 T sesame oil
5 T canola oil
1-2 T water, as needed to get the consistency you want

1 lb noodles of any sort, I used spaghetti

Cook the pasta according to the package directions. Drain and rinse.

Assemble all dressing ingredients in a blender and whir until processed smooth.

Pour over the noodles while still warm.

Toss and serve. Delicious warm. Can be served cold or at room temperature. Holds well.

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