Peanut butter with noodles? This Asian-inspired dish combines two favorites for a great summer meal. If you can’t eat peanut butter, try almond butter instead.
kitchen gear
-
Cutting board
-
Sharp knife (adult needed)
-
Measuring cup
-
Mixing bowl
-
Skillet
-
Measuring spoons
-
Spatula or spoon
Ingredients
- 3 cups leftover cooked whole-grain or white noodles (any shape you like is fine), rinsed with cold water
- 2 tablespoons canola or vegetable oil
- 2 tablespoons raw sesame seeds
- 1 garlic clove, peeled and minced
- 1 teaspoon finely chopped ginger root (if you like ginger)
- 1 tablespoon sesame oil (if you like it)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon warm water
- 1⁄4 cup crunchy peanut butter
- 1⁄2 bunch scallions, chopped
Instructions
-
Put the cooked pasta into the mixing bowl.
-
Put the skillet on the stove and turn the heat to medium.
-
After 1 minute, carefully add the canola or vegetable oil (the pan is hot and the oil might splatter). Add the sesame seeds – they will look like they’re wiggling.
-
With the spoon, stir the sesame seeds in the oil until they are just beginning to turn brown.
-
Turn the heat off and remove the pan from the stove. Put the hot pan on a heat-safe surface. Add the garlic and ginger and stir until it turns golden brown.
-
Add the sesame oil, soy sauce, and water and mix well.
-
Add the peanut butter and hot chili sauce and mix well.
-
Pour the ingredients in the pan over the pasta and stir it with the spoon until the pasta is completely covered with the peanut sauce.
-
Sprinkle the scallions on top of the pasta and serve right away or cover and refrigerate up to 2 days.
