Delicious chilled sesame noodles with a sweet and spicy peanut sauce comes together easily for a weeknight dinner with plenty for leftovers.
This recipe sounds gourmet but it's quite easy to throw together. And it's better than takeout.
I'm a busy parent as I'm sure you are too. What I love about this recipe is that I can make it during the day while the kids are in school. Because it served chilled all I have to do is pull it out of the fridge at dinner time.
A recent trip to the Outer Banks inspired this recipe. I ordered the sesame noodle bowl at a favorite restaurant called the "Rundown Cafe" along the beach road. When I asked if they would share the recipe they were vague. But that didn't stop me from creating my own recipe with easy to find ingredients at any grocery store.
I sautéed sugar snap peas and roasted red peppers but you could add any kind of veggies you want. Cucumbers and carrots would work great in this recipe too. I tossed in grilled shrimp to accompany the sesame noodles but grilled chicken would work just as well.
I also chilled the cooked noodles after tossing them in a bit of sesame oil for about an hour before adding the sauce to the dish. It helps to keep the noodles from sticking together. Stick with lo mein, soba or spaghetti noodles when making this recipe because they are the right firmness to hold the sauce and don't absorb too much creating a goopy dish. If you like things extra saucy, doubling the sauce is the easiest solution.
This dish would also be a great side dish for any barbecue or picnic.
Chilled Oriental Sesame Noodles
Serves 4. Total time: 1 hour 15 minutes. Printable Recipe
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or white-wine vinegar
- 1/2 teaspoon red pepper chili paste
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons creamy peanut butter
- 2 1/2 tablespoon sesame oil
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon minced garlic
- 1/2 cup pasta water
- 1 pound lo mein, soba or spaghetti noodles
- 8 ounces sugar snap peas
- 1 sweet red pepper, sliced into strips
- 1 cup mandarin oranges
- ¼ cup chopped roasted peanuts
- 1 tablespoon black sesame seeds
- 1 pound grilled shrimp
Boil the noodles until al dente. Drain the noodles reserving a cup of pasta water and rinse them in cold water. Drain the noodles again and transfer them to a bowl. Add 1 tablespoon of sesame oil and toss to coat. Refrigerate the noodles for at least an hour until ready to serve.
Season the shrimp with salt and pepper and grill for 3-5 minutes on medium heat or until pink, turning once.
In a saucepan, slowly simmer the soy sauce, vinegar, sugar, peanut butter, 1 tablespoon of the sesame oil, the red chili paste, ginger, garlic, and pasta water (adding more if needed to thin the sauce.) If you like it saucy, double this part of the recipe.
Saute the sugar snap peas and sweet red pepper in a ½ tablespoon of the sesame oil until the vegetables are soft and crunchy. When ready to serve, add the noodles, the sauce, and the vegetables in a bowl and mix well to coat. Add in the mandarin oranges, roasted peanuts, sesame seeds and grilled shrimp.