To say this recipe has been requested is a bit of an understatement.
These sesame peanut noodles are my "go to" meal/side dish/appetizer to bring to parties. However, it definitely depends on the friend. I have learned that my "non-foodie" friends will always appreciate a more substantial plate as your offering. If someone brought an entire meal to one of my parties, I would be greatly offended, so tread lightly. These noodles are awesome though, because they can be vegan and gluten free. Sorry for those with peanut allergies, but we have to pick and choose sometimes. My sister-in-law has celiac disease, which means she is actually one of those people that will be greatly ill if she consumes gluten, not just a trendy hipster. From her, I have learned so many great "gluten-free" alternatives. Rice noodles being one of them. With the rise of asian food trends coming the US, I feel like our grocery stores are becoming more and more filled with different international foods. It is great. One being the rice noodles. Of course, I am waiting for the day that I can browse the pasta aisle and buy these noodles, not the "asian" section of the International aisle, I have hope. I personally, have only used rice noodles for asian centric meals, but I think they would be great for other gluten-free pasta dishes. I find that they have the texture of regular pasta, and they cook in half the time. If you can't find or don't want to use rice noodles, I originally made this dish with Soba noodles, and I have also made it with plain old spaghetti. The best part about this dish is that it is great cold. I always serve this cold. It's the perfect leftover lunch too!
Ingredients:
1 red bell pepper, sliced
1 cup sliced red cabbage
1/3 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup dry roasted peanuts chopped
1 packaged rice noodles
3 tbsp sesame seeds
1 cup shelled edamame (optional)
1/2 cup water chestnuts (optional)
Thai Peanut Sauce;
1 cup creamy peanut butter
2 tbsp sriracha (more if you like it spicy)
3 tbsp sesame oil
1/4 cup soy sauce
1 tbsp grated fresh ginger ( 1 tsp dried)
1 tbsp worcestershire sauce
6 cloves of garlic minced
1 tbsp rice wine vinegar
1/3 cup hot water
Cook rice noodles according to package directions. In a large bowl whisk together ingredients for the peanut sauce until fully combined and smooth. Drain the pasta and toss with peppers, onions, cilantro and other desired ingredients. Stir in the peanut sauce with the noodles. Mix until well combined, this may require two minutes (be patient). Top with chopped peanuts and sesame seeds. Serve hot or even cold. I love it cold.
1 red bell pepper, sliced
1 cup sliced red cabbage
1/3 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup dry roasted peanuts chopped
1 packaged rice noodles
3 tbsp sesame seeds
1 cup shelled edamame (optional)
1/2 cup water chestnuts (optional)
Thai Peanut Sauce;
1 cup creamy peanut butter
2 tbsp sriracha (more if you like it spicy)
3 tbsp sesame oil
1/4 cup soy sauce
1 tbsp grated fresh ginger ( 1 tsp dried)
1 tbsp worcestershire sauce
6 cloves of garlic minced
1 tbsp rice wine vinegar
1/3 cup hot water
Cook rice noodles according to package directions. In a large bowl whisk together ingredients for the peanut sauce until fully combined and smooth. Drain the pasta and toss with peppers, onions, cilantro and other desired ingredients. Stir in the peanut sauce with the noodles. Mix until well combined, this may require two minutes (be patient). Top with chopped peanuts and sesame seeds. Serve hot or even cold. I love it cold.
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