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Yid.Dish: Chilled Peanut-Sesame Noodles

Yid.Dish: Chilled Peanut-Sesame Noodles

Image: JCarrot

This is a wonderful Parve side dish that I’ve been making for the past five years. Ask anyone in my family and they’ll tell you it’s a favorite at home. (My dad especially loves it). This recipe is simple and delicious and can be made up to a day in advance.

When I make this dish I usually use whole wheat spaghetti instead of regular. My little brother will not eat anything made of whole wheat because of the color and my Dad does not like the taste. What’s great about this dish is that the sauce disguises the color and flavor of the pasta!

About ½ of a package of thin spaghetti (Cook a little al dente unless you are using whole wheat pasta)

1.5 tbsp of creamy peanut butter

3-4 tbsp of soy sauce (I usually use low sodium and it still tastes great)

3-4 tbsp sesame oil

1 tsp ginger powder

A pinch of cayenne pepper (optional depending how big of a kick you want)

1-2 tbsp sesame seeds to mix into the sauce and it’s nice to have extra on hand for garnish

2 small thinly sliced scallions for garnish

Cook the pasta according to the directions on the box. Meanwhile, in a big bowl whisk together the soy sauce, sesame oil, and peanut butter until it forms a smooth, caramel colored sauce. It may take a minute or two before the peanut butter really mixes with the soy sauce and sesame oil to form the desired texture so don’t be discouraged! Next, mix in the ginger, cayenne, and the 1-2 tablespoons of sesame seeds.

When the spaghetti is ready, drain and let it cool for a minute. Once the pasta is cooled, pour it into your bowl with the sauce. Mix the spaghetti until it is completely covered with the sauce. If you see that the pasta is too dry, go ahead and add a dash more sesame oil or soy sauce or both.

Next, sprinkle your scallions and extra sesame seeds on top. Let the noodles cool in the fridge for around an hour or until you are ready to serve. It can be served at room temperature too, but trust me it tastes great cold.

I hope you enjoy this recipe as much as my family does!

B’tei Avon

Written by

Dina Green

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