I just love these peanut sesame noodles with layers and layers of flavors.
Nice b/c you make it early, cover, set on counter, then serve it later at room temp.
Peanut Sesame Noodles / Serves 2-3 as an appetizer or side dish
ING 4 oz thin wheat noodles (linguine works) 2 tb ea sesame oil chopped peanuts; peanut oil tb minced gingerroot 2 minced garlic cloves,1/2 medium-sized yellow onion, thinly sliced 1/2 medium-sized bell pepper, thinly sliced 4 tb soy sauce 2 tb honey tb lime juice 2-3 tsp chili-garlic sauce (according to spiciness desired) 2 tb peanut butter 3 tb water s/p
PREP Cook noodles tender but a bit firm. Drain, return to pot, mix in tb ea sesame oil, peanuts. Set aside.
METHOD Heat peanut oil, tb sesame oil over medium-low heat. Add ginger and garlic; stir 30 sec til fragrant. Add onions, then bell peppers, and sauté for 2-3 min.Mix in soy sauce, honey, lime/lemon juice, and chili-garlic sauce. Stir in peanut butter and adjust the consistency w/ water. Reduce heat to low and add the cooked noodles; s/p. Can make ahead to here. Cover/set on counter.
Serve warm or at room temp garnished w/ chp peanuts, scallions, sesame seeds.