Spicy Sesame Noodles With Chopped Peanuts And Thai Basil Food

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL

Steps:

• Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
• Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS & THAI BASIL

Steps:

• Heat peanut oil in small skillet over medium heat.
• Add ginger and garlic; sauté 1 minute.
• Transfer to large bowl.
• Add next 6 ingredients; whisk to blend.
• Place noodles in sieve over sink.
• Separate noodles with fingers and shake to remove excess starch.
• Cook in large pot of boiling salted water until just tender, stirring occasionally.
• Drain and rinse under cold water until cool.
• Drain thoroughly and transfer to bowl with sauce.
• Add sliced green onions and toss to coat noodles.
• Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
• Stir in peanuts and Thai basil; toss again.
• Season to taste with salt and pepper.
• Serve at room temperature.
• **Cook time does not include letting noodles absord the dressing for 1 hour.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL

Steps:

• Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
• Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
• Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

SPICY THAI PEANUT NOODLES

Steps:

• Cook 8oz pasta (spaghetti or linguine) until done and set aside.
• Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
• Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
• Cook over medium heat until peanut butter and honey melt and sauce is heated through.
• Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS

Steps:

• Heat peanut oil in a small skillet over medium heat. add ginger and garli, saute 1 minute. transfer to a large bowl. add next 6 ingredients, whisk to blend. place noodles in a sieve over sink. separate noodles with fingers and shake to remove excess starch. cook in a large pot of boiling salted water until just tender, stirring occasionally. drain and rinse under cold water until cool. drain thoroughly and transfer to bowl with sauce. add sliced green onions and toss to coat noodles. let stand at room tempature until noodles have absorbed dressing, tossing occasionally, about 1 hour. stir in peanuts and thai basil, toss again. season to taste with salt. serve at room temperature.

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

SPICY SESAME NOODLES

Steps:

• Blend or toss all the ingredients listed above the pasta.
• Cook noodles to al dente and once cooled, toss with sauce.
• Right before serving, toss in chopped veggies.