For The Dressing:
1/2 C Smooth Peanut Butter
1/4 cup lime juice
3 T Soy Sauce
1 t Red Pepper Flakes
1/4 C asian sesame oil
8-10 drops hot chili oil
up to 2T water (if needed)
in small bowl, whisk together peanut butter, lime juice and soy sauce. Stir in the red pepper flakes, sesame oil and hot chili oil. (If the dressing seems very thick, whisk in the water.) Set aside at room temp to let the flavors blend.
1 lb linguine or spaghetti or other thin pasta
1/2 c olive oil
1 c thin slice green onion
1/2 c chopped fresh cilantro
2 t black sesame seeds
cook pasta according to package directions. Drain thouroughly and put into large bowl. Add olive oil and toss until evenly coated. Let cool to room temp, tossing frequently to prevent the noodles from sticking together.
To serve, pour dressing over noodles and toss to coat evenly. Add green onions and cilantro and toss again to combine. Mound on serving platter and garnish with cilantro sprigs and black sesame seeds.
I found this recipe in a book somewhere a long time ago. Sorry I can't give credit. It is tasty. Some of the modifications I've made are to use crunchy peanut butter, and I also add a few chopped peanuts on top too... also I use sesame oil instead of olive oil to coat the noodles. Maybe 1/4 cup instead of 1/2. it's great to mix it all up and pack it away for a picnic or camping too.... it's good for several days.
1/2 C Smooth Peanut Butter
1/4 cup lime juice
3 T Soy Sauce
1 t Red Pepper Flakes
1/4 C asian sesame oil
8-10 drops hot chili oil
up to 2T water (if needed)
in small bowl, whisk together peanut butter, lime juice and soy sauce. Stir in the red pepper flakes, sesame oil and hot chili oil. (If the dressing seems very thick, whisk in the water.) Set aside at room temp to let the flavors blend.
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1 lb linguine or spaghetti or other thin pasta
1/2 c olive oil
1 c thin slice green onion
1/2 c chopped fresh cilantro
2 t black sesame seeds
cook pasta according to package directions. Drain thouroughly and put into large bowl. Add olive oil and toss until evenly coated. Let cool to room temp, tossing frequently to prevent the noodles from sticking together.
To serve, pour dressing over noodles and toss to coat evenly. Add green onions and cilantro and toss again to combine. Mound on serving platter and garnish with cilantro sprigs and black sesame seeds.
I found this recipe in a book somewhere a long time ago. Sorry I can't give credit. It is tasty. Some of the modifications I've made are to use crunchy peanut butter, and I also add a few chopped peanuts on top too... also I use sesame oil instead of olive oil to coat the noodles. Maybe 1/4 cup instead of 1/2. it's great to mix it all up and pack it away for a picnic or camping too.... it's good for several days.