PPN: Sesame Noodles

Ha ... I feel all official now that I decided to use the logo for Presto Pasta Nights.   Can you believe it's at 241?   This week Ruth over at Once Upon a Feast handed the reins over to Simona at Briciole.  Check over there Friday and see what our wonderful blogging community has come up with this week.

This week I went a little off the beaten track and went with sesame noodles.  I should say, however, these are more peanut sesame noodles than really sesame noodles.  The ingredient list is pretty easy:

As a side note, I love Ronzoni's Smart Taste pasta.  I really can't get on the whole wheat pasta bandwagon (just can't get over the taste - bleh!) but while this has extra fiber, some calcium and vitamin D, you can't tell the difference between it and "regular" pasta except that it's more filling (yeah, fiber!). 

The only other thing you'll need that isn't pictured in the ingredient "list" is some frozen stir fry vegetables.  Any kind will do but I used a mixture of mushrooms, broccoli, snap peas, carrots, red pepper strips and water chestnuts.

Put your pasta on to boil while you make the sauce.  About 5 minutes before your pasta is finished, throw in the frozen vegetables to "cook" them and then drain it all and rinse with water.

In a bowl, combine:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1-2 tablespoons chili garlic sauce
• juice of 1 lime
• 1/2 cup peanut butter

You'll want it on the smooth side so if it's too thick add in a ladle or so of the pasta water - I usually add in 1 or 2.  I also like to add in some cilantro, some sliced green onions, and a small amount of ginger, but I was out this time and didn't.

Kind of messy looking, huh. 

Once that's all combined, add in your pasta and toss to coat.  It's slightly easier to coat it when the pasta is still warm so when you rinse it, rinse it in hot water.  Sprinkle with black and white sesame seeds - almost like its too much.

Mix that all together, and then chill in the refrigerator until serving time. 

Thinking about it now, it would make a great use for that leftover Thanksgiving turkey.  I really like to take it for lunch and eat it on a bed of lettuce. 

 

Comments

[Simona]

My husband also does not like whole-wheat pasta. I must look for the kind you used and have him try it. I agree with you: I think adding leftover turkey is a good idea. Thank you so much for contributing your recipe to Presto Pasta Nights!