Knightsbridge Sesame Peanut Noodles

East meets West with a healthy twist. Hot or cold, day or night, lunch or dinner

  • Multigrain Spaghetti – 1 box
  • 1/8 cup Peanut Oil
  • 5 tablespoons chunky Peanut Butter
  • 5 tablespoons Soy Sauce-  low sodium  is good
  • ½  teaspoon Chile Oil – optional
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Brown Sugar
  • 2 teaspoons freshly grated Ginger ( I use a micro plane)
  • pinch red chile flakes
  • pinch of Sea Salt
  • 1 tablespoon toasted sesame seeds
  •  10 leaves fresh mint –chopped
  • 1 cup fresh arugula
  • 10 Cherry Tomatoes – sliced in half lengthwise

Boil pasta .

 Drain and toss with half of the peanut oil. Set aside.

In a medium bowl whisk together Peanut Oil, Peanut Butter, Soy Sauce, Chile Oil,

Sesame Oil, Brown sugar, Ginger , Chile flakes, and Sea Salt.

Pour half the mixture over the pasta and toss until pasta is coated.

Cover and chill for at least 1½ hours.

When ready to serve toss with remaining Sauce, Mint, Arugula and Tomatoes. 

Pour into serving bowl and

sprinkle with Sesame Seeds.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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