These are sweet, nutty, and soy-based saucy noodles. Make a big batch and freeze for an easy lunch over several days. You should save this recipe in your back pocket for future use.
Ingredients:
- 8 ounces dry soba, rice, or egg noodles
- 2 tablespoons toasted sesame oil, divided
- 3 tablespoons natural peanut butter
- 1/4 cup soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- 1 clove garlic, grated
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 1 green onion, sliced, for garnish (optional)
Instructions:
Step:No:01
To cook the noodles, place a large pot of water over high heat and bring to a boil. After adding the noodles, cook them as directed on the package. Transfer to a colander placed in the sink, and then run cold water over it until it becomes cool to the touch. Make sure to drain well.
To prevent them from sticking to one another, transfer into a medium-sized bowl and stir with 1 tablespoon of sesame oil. While you make the sauce, cover them with plastic wrap and refrigerate to keep them cool.
To prevent them from sticking to one another, transfer into a medium-sized bowl and stir with 1 tablespoon of sesame oil. While you make the sauce, cover them with plastic wrap and refrigerate to keep them cool.
Step:No:02
To make the sauce, combine the peanut butter, soy sauce, honey, rice vinegar, garlic, and the remaining 1 tablespoon of sesame oil in a small dish. Using a fork, whisk until smooth and well mixed.
Step:No:03
Put the noodles together by scraping on the peanut sesame sauce and tossing to mix. If preferred, garnish with green onions and sesame seeds.For up to three days, leftovers should be kept in the refrigerator in an airtight container. To thin out the sauce, mix them with a little warm water before serving again.
more details for recipes:https://www.simplyrecipes.com/quick-and-easy-sesame-peanut-noodles-5498716
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