When Julie Chiou and her brother were in elementary school, her mom always made them the coolest lunches, she remembers one of her favorite dishes her mom made for them was Cold Spicy Peanut Sesame Noodles. There was something about the ice cold noodles and the creamy peanut butter mixture that made the noodles addicting. It was super easy to make and perfect for school lunches since you don't have to worry about the refrigerated part of the lunch and it can be kept indoors for at least 6-8 hours without Put it in therefrigerator； or for extra deliciousness, you can also pack it in our Freezable Bag.
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 6
INGREDIENTS
▢¾ pound to 1 pound dried spaghetti noodles,, or Asian rice noodles
▢⅔ cup water
▢⅓ cup smooth peanut butter
▢¼ cup low sodium soy sauce
▢¼ cup seasoned rice vinegar
▢3 tablespoon dark brown sugar,, packed
▢¼ cup roasted peanut oil
▢2 tablespoon toasted sesame seeds,, plus more for topping
▢3 teaspoon chili garlic sauce
▢1 teaspoon sesame oil
▢1: 1- inch piece of ginger,, peeled
▢1 clove small of garlic
▢Fresh scallions,, chopped, for topping
EQUIPMENT
Blender
INSTRUCTIONS
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In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
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In a jar of a blender, combine water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic. Process until smooth.
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After pasta is done cooking and drained, add to a large glass bowl. Pour the peanut sesame sauce over the noodles and toss to coat. The mixture/sauce will be very runny and it will look like you made way too much. Trust me, once you pop it in the fridge, the sauce sets up and it’s perfect :)
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Cover and refrigerate for at least one hour – the longer, the better. I had mine in there for at least three. I love when it’s super cold and the sauce is nice and thick.
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Toss noodles again prior to serving. Top with fresh scallions and sesame seeds.
NUTRITION FACTS
Serving: 1 SERVING | Calories: 505 KCAL | Carbohydrates: 72 G | Protein: 12 G | Fat: 19 G | Fiber: 4 G | Sugar: 13 G
Recipe credit:@TABLEFORTWO