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.

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