Spicy Sesame Noodles

Like the real thing

"No instructions in the end. A little too much peanut butter. I made it hot with red curry paste, used regular onions, and added mushrooms and shrimp. I liked it" - 1Baker2Baker

Yield: 6 Servings Ready in 45 minutes

Cuisine: ChineseMain Ingredient: Noodles

(4, 1) 100% would make again (reviews)

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Recipe
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Ingredients

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Verified by twojocks

Original recipe makes 6 Servings

1 lbsNoodles; look in the “Ethnic Foods” section for more authentic Asian noodles (Udon, for example). If you can’t find them, fettuccini will do just fine.

3/4 cupPeanut butter; Crunchy or smooth

5 minced clovesGarlic; NOT buy the freaky jarred kind

3 tbsSesame oil

3 tbsSoy sauce

3 tbsLime juice; Fresh

3 tbsHoney

1 cupFresh jalapeño, Thai or Serrano; Cholula, Tobasco, Tapatio or cayenne pepper will work too

3 tbsGinger; Fresh or powdered

1/2 cupCilantro

1 pepperRed bell pepper

2 Carrots

1 bagScallions; green onions

Spicy Sesame Noodles Preparation

PASTA: Start by boiling water for the noodles. If you aren’t a 5.12 multi-tasker (if you don’t know if you are, then you aren’t), finish the process of cooking the pasta before moving on to anything else. It’s done when you take a piece, bite it in half, and there is just a teeny bit of uncooked-ness remaining in the center. DO NOT overcook. This is probably the most critical step in the process. Over cooked pasta will result in a glutinous mushy mess.

SAUCE: Per each package of pasta (usually 16 oz.) combine the following (warning, you might get pumped unless you have a blender or food processor):

3/4 cup peanut butter

3 Tablespoons of soy sauce. If you don’t have a tablespoon for measuring, while pouring count “one one thousand” and that will be 3 tablespoons (similar to pouring a shot of booze… I was a bartender in college).

5 minced cloves of garlic. Do this with your knife, not one of those barbaric garlic presses that violate the nature of garlic.

One shot (that’s right, three tablespoons) of lime juice

One shot each of sesame oil and honey

Spice is entirely up to you. I like it hot, so I use a couple of minced peppers or a shot of hot sauce. Ultimately you need to consider your hosts/guests tastes before yours.

The final, super secret ingredient, is a splash of fish sauce. Home chefs can easily find this in a major grocery store, but I doubt you can find it at The Village Store in Yosemite, so don’t stress it if you can’t find it, your masterpiece will still be delicious.

VEGGIES:

Dice the red bell pepper to about the size of your fingernail.

I’m not picky about how you use the cilantro. Some people insist you pick the individual leaves off the stem, but I don’t care if you chop up the whole lot, stems and all. Just be sure to rinse it well, dirt ground between your teeth is never a pleasant experience.

Slice green onions into ¼-inch pieces

The carrots are probably the most daunting of this recipe’s instructions. I want you to cut them “matchstick” style. Which means exactly as it sounds, cut them so that they look like matchsticks. Don’t ask me why, but they just taste better this way.