July 09, 2016
Dinner, Lunch, Side Dishes,
Pasta, Spaghetti, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Hand Mix/Whisk, Stove Top, Low Cholesterol, Non-Dairy, Vegan, Vegetarian more
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"Adapted by Tyler Florence. Great with the addition of cooked chicken or shrimp"
Cook the pasta in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water, rinsing until completely cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Add pepper to taste. Serve at room temperature or chilled.
Garnish with the sesame seeds, green onions, and cilantro.
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