Julie's Peanut Sesame Noodle

Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: juliehasson.com

  Check out Julie's new Cookbook "Vegan Diner"


These noodles are delicious, and are perfect for a potluck, lunch or part of an Asian-style dinner.

1 pound dried spaghetti
1/2 cup smooth peanut butter
6 tbsp soy sauce
1/4 cup warm water
1 1/2 to 2-inch piece fresh ginger, peeled and cut into pieces
4 cloves garlic, minced or pressed
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
5 tablespoons agave syrup
2 teaspoons siracha sauce, or to taste
2 cups thinly shredded purple cabbage
1 cup shredded carrots
3/4 cup chopped cilantro
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds

1. In a large pot of boiling water, cook the spaghetti until it is al dente or just tender. Drain and rinse noodles. Set aside to cool.

2. In a blender jar, add peanut butter, soy sauce, water, ginger, garlic, rice vinegar, sesame oil, agave syrup and siracha sauce. Blend sauce until it’s smooth and creamy. This might take a few minutes.

3. Place noodles in a large bowl. Pour peanut sauce over noodles, tossing well so that noodles are well coated with sauce. Add shredded cabbage, carrots, cilantro, scallions and sesame seeds, tossing until mixed. Adjust seasonings to taste and serve.

Tip: If not serving noodles right away, refrigerate until ready to serve. If sauce on noodles gets too thick to serve, add 1 to 2 tablespoons hot water, mixing or tossing well.

Copyright © 2009 Julie Hasson