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Spicy Sesame Noodles

2/3 cup (150 g)  peanut butter
4 Tbsp. soy sauce
2 cloves garlic, minced
1 green onion, chopped
2 Tbsp.  sesame oil
1 tsp. cayenne pepper
1/2 lb. (225 g) linguine, or your favorite pasta
2 Tbsp.  toasted sesame seeds
1 cup vegetables of your choice
Fresh cilantro leaves to garnish

  • In a saucepan, combine the peanut butter, soy sauce, garlic, and green onion and mix well.
  • Add the sesame oil and cayenne pepper. Heat slowly, whisking until smooth. Add vegetables
  • Meanwhile, cook the linguine according to the package directions. Drain.
  • Place the linguine in a large bowl, add the peanut sauce, and toss to coat. Garnish with the toasted sesame seeds and cilantro.
  • Serve hot or cold.
Makes 4 servings
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  • Nick says:

    This was pretty good! Only thoughts are that the peanut butter – for me – was a little overwhelming, and caused the sauce to be a little thick. In order to compensate, I added a tad more soy sauce and a little more cayenne. Next time I think I might just decrease the amount of peanut butter, though. Surprisingly, however, it did well on the noodles, and wasn’t too thick, and clung to them well. Very good!

  • Fadwa Morrison says:

    This looks so interesting and easy to do. I’m new to the vegan world and looking into it in order to help get healthier and decrease inflammation I have in my body from a health condition.

  • Ralph says:

    Like others said, the ‘sauce’ is a problem. It turns into a big ball of peanut butter. You need to do one of two things…
    1) Don’t drain the noodles all the way, add at least a 1/2 cup of water to the sauce to thin it out.
    2) Drain noodles all the way, use unflavored soy milk to thin the sauce out and then add it to the noodles.

    DO NOT add the noodles to the sauce. Thin the sauce then mix with the noodles. Otherwise, you will get a big carb ball that is a mess and a meal ruiner.

    Also 1 TSP of cayenne is a lot for this recipe…add in small amounts and taste for heat level.

  • RunningVegetable says:

    Not bad but a couple adjustments are required. The sauce is too thick. Either add soy milk to thin it out prior to adding to drained noodles or do not drain noodles entirely so there is at least a half cup or so of water to thin it out. Also 1 tsp of cayenne pepper is a lot…add slowly and taste.

  • Jess says:

    Very salty, and agree with previous reviewers that the sauce was very sticky. I’ll likely make it again, but will add something (not sure what) to make it saucier, and will add some veggies (carrots and water chestnuts and celery).

  • GOD says:

    Made this tonight, added a little less cayenne pepper than the recipe called for and STILL let me warn you, this recipe will give your mouth burns. Also, the amount of peanut butter is insane. I used half a cup and it was still overwhelming. Revisit this recipe PETA.

  • Skogshuggare says:

    Ok recipe.
    I added half a red onion. I did two green onions. I added table spoon of olive oil and about a cup of water. It turned out a lot better.

  • Heidi says:

    It taste good and we ate it all. However, the sauce was too thick and sticky, it didn’t blend well on the noodle. Also, the peanut butter was too pasty, I was constantly liking the peanut butter off my lips. I added tofu and bell peppers which added colour and protein to the dish. Don’t think I’ll make it again 🙁

  • Annie says:

    Yum! Next time I will mix some sesame seeds in with the sauce and pasta, instead of using as garnish. I thought the sauce would be liquidy, but instead it nearly formed a ball and pulled away from the sides of the pot — so don’t be alarmed if that happens to you! I added veggies and took to work for lunch — great both hot and cold.

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