Peanut noodles

Have you ever launched into a recipe without taking one last moment to review the instructions? I have… on several occasions. I’ll blame it on trying to fit 10 hours worth of activities into about 4. On the weeknight I decided to try Smitten Kitchen’s Peanut Sesame Noodles, I had just jumped off the treadmill and was attempting to whip up a fast batch of Asian marinade so Hubster to could fire up the grill. I dove right into this recipe, chopping the veggies and mixing the ingredients for the dressing. I started stirring and oh was it a mess. Turns out you should make the dressing in the blender… Not wanting to dirty additional dishes (a blender seems like SO much work when you’re cooking for two people. Perhaps a Magic Bullet is in order?) I forged ahead with a whisk, which resulted in a truly unappetizing goo that wasn’t quite coming together. At this point I assumed this recipe would never make the blog. It was just TOO gross looking. I knew my last effort would be to toss in the noodles while they were still warm from cooking and it did the trick, smoothing the sauce into a presentable form!

The final product was good, but not great. I’m constantly looking for a recipe that will recreate the Rainbow Peanut Noodles I fell in love with at Lulu’s in Kansas City. Sadly this was not it, but it was a good (and relatively easy if you actually follow the directions) Asian side dish.


Peanut Noodles
Adapted from Smitten Kitchen’s Peanut Sesame Noodles

1/4 cup peanut butter
2 Tbsp soy sauce
1 1/2 Tbsp warm water
1/2 Tbsp bottled ginger
1 garlic clove, chopped
1 Tbsp rice vinegar
1 Tbsp sesame oil
1/2 Tbsp honey
1/2 tsp chili garlic sauce

1/3 lb soba or rice noodles (or linguine)
2 green onions, sliced
1/2 red bell pepper, sliced into strips
1/2 cucumber, peeled and sliced into strips
Sesame seeds

Cook pasta according to package directions. While pasta cooks, combine dressing ingredients in a blender and mix until smooth. Drain and rinse noodles, then place in a medium bowl. Top noodles with veggies and then sauce. Stir to combine. Divide noodles into bowls and garnish with sesame seeds.

Note: Smitten Kitchen’s version is a vegetarian meal, thanks to the addition of tofu. Follow her recipe for entree size portions.


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