Chilled Sesame Peanut Noodles
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Maggie Ruggiero
This is an all time favorite family pleaser. Saucy with a twinge of heat. Making this in a food processor is like having a dinner robot.
- For Noodle Salad:
- 4 scallions, cut into 2-inch lengths
- 1/2 cup cilantro leaves
- 2 medium carrots, peeled
- 1 seedless or English cucumber, peeled
- 1 pound spaghetti or linguine, cooked and rinsed under cold water to chill
- For Dressing:
- 1 large clove garlic
- 1 1-inch piece fresh ginger, peeled, quartered
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup chicken broth, vegetable broth or water
- 2 tablespoons rice vinegar, unseasoned
- 1 1/2 teaspoons Asian sesame oil
- 2 teaspoons sugar
- 1 teaspoon dried hot red pepper flakes or more to taste
- Toasted sesame seeds or coarsely chopped dry roasted peanuts for sprinkling
- Pulse cilantro and scallions in food processor until chopped. Change to the grating attachment (you can leave scallion mixture in the processor.) Grate carrots and cucumber and transfer vegetables to a large bowl and toss with noodles.
- Drop garlic and ginger into feed tube of processor with machine running and process until finely chopped. Add peanut butter and soy sauce and process to combine. Add broth, vinegar, oil, sugar, and pepper flakes and process until smooth. Toss with noodles and add a little water if necessary. Serve sprinkled with sesame seeds or nuts.