Peanut Sesame Sauce Food

THE VERY BEST PEANUT SAUCE

Steps:

• Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
• Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

COLD PEANUT-SESAME NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
• Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
• Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

SESAME CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Preheat oven to 325 degrees F.
• "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
• Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.

PEANUT-SESAME SAUCE

Steps:

• Stir sugar, garlic, and ginger in heavy nonstick skillet to blend. Cook over medium heat without stirring until sugar melts and caramelizes to dark amber color, about 3 minutes. Scrape mixture out onto piece of parchment paper. Let mixture cool and harden, about 15 minutes.
• Place peanuts, sesame seeds, oil, chile, and 1/4 teaspoon cayenne pepper in blender. Break up garlic mixture; add to blender. Puree until paste forms, scraping down sides of jar as needed (most sesame seeds will remain whole). Season sauce to taste with salt and cayenne pepper. Transfer to small bowl. (Peanut-Sesame Sauce can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

BEST PEANUT SAUCE

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

SOBA WITH SESAME PEANUT SAUCE

Steps:

• Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
• Refresh under cold water and drain.
• Toss with 1 teaspoon sesame oil.
• Lightly toast sesame seeds in a dry skillet over medium heat.
• Transfer seeds to a bowl.
• Mince ginger and garlic.
• Finely chop green part of green onions and mince the rest.
• Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
• Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
• Just before serving, toss noodles with sauce.
• Sprinkle with reserved green onions and sesame seeds and serve.

SPICY SICHUAN PEANUT SAUCE

Steps:

• In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
• To use peanut sauce:
• Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.