Peanutty Sesame Noodles
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 kinfe
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 clove
garlic, 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 teaspoon
hot chili sauce
1/2 bunch
scallions, chopped
Instructions
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
Put the cooked pasta into the mixing bowl.
With the help of your adult, 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.
With the help of your adult, 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.