A few weeks ago, one of my friends had a pasta-themed birthday party, and I was all ready to go with a big batch of pesto. Then I left it at my apartment, over 75 miles away. Oops.
Having to improvise with pantry ingredients at my parents’ place, I searched the internet and found a New York Times recipe for Takeout-Style Sesame Noodles . I modified it a bit and ended up with a delicious recipe! While I served it over plain rotini pasta at the time, it also lends itself to many other applications. My favorite way to eat it is over steamed vegetables, a bit like the Indonesian salad Gado-Gado. You can also use it as a satay dip, tofu marinade . . . it’s very versatile!
A few more notes:
- You can use chunky or smooth peanut butter, depending on your preference.
- If you have a peanut allergy, use tahini instead for an all-sesame sauce.
- Add 1/3 C. of water if you’d like a runnier, saucier sauce. It doesn’t taste watered down, I promise!
Without further ado.
Sesame Peanut Sauce
1/4 C. toasted sesame oil
3.5 Tbsp. low sodium soy sauce (or tamari, which is gluten free)
1/4 C. rice vinegar
6 Tbsp. smooth peanut butter
2 Tbsp. sugar or agave syrup
2 Tbsp. finely minced ginger
2 cloves garlic, finely minced
1 1/2 tsp. Sri Racha sauce
Whisk everything together in a bowl. Aand you’re done!