Best 7 Sesame Peanut Sauce Recipes

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Steps:

• Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING:
• Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
• For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
• Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
• * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
• will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
• If you want to make your own oil:
• 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Lasts indefinitely.

SOBA WITH SESAME PEANUT SAUCE

Steps:

• Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
• Refresh under cold water and drain.
• Toss with 1 teaspoon sesame oil.
• Lightly toast sesame seeds in a dry skillet over medium heat.
• Transfer seeds to a bowl.
• Mince ginger and garlic.
• Finely chop green part of green onions and mince the rest.
• Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
• Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
• Just before serving, toss noodles with sauce.
• Sprinkle with reserved green onions and sesame seeds and serve.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.

GLASS NOODLES WITH PEANUT-SESAME SAUCE

Steps:

• Soak cellophane noodles according to package directions, then chill.
• Mix sauce ingredients, thinning with hot water or chicken broth last, toss with noodles, and present on a platter.
• Choose from the list of garnishes, according to what you like or have on hand, and make your dish attractive!

SESAME NOODLES WITH PEANUT SAUCE

Steps:

• Directions: 1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden - about 10 minutes. 2. Remove from heat and reserve 1 tablespoon sesame seeds in a small bowl. 3. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. 4. With machine running, add hot water 1 tablespoon at a time until sauce has a thicker consistency. Set blender or food processor aside to sit. 5. Prepare spaghetti noodles - boil in a big pot of water (with a bit of salt) until al dente. Drain noodles. 6. Toss noodles with sesame oil until evenly coated. 7. Slowly add prepared sauce to noodles - if you like your noodles dry, use less. If you want them coated, add it all. 8. Add scallions, carrots, and a sprinkle of cilantro. Serve warm. *if noodles become dry the next day, add in a T of hot water and they'll freshen right up.

SESAME-PEANUT SAUCE

Steps:

• Combine the following: 3 heaping Tbs unhulled sesame seeds 4 Tbs crunchy peanut butter 2 Tbs vegetable oil (corn oil, peanut oil or more neutral) 2 Tbs toasted sesame oil 1 tsp chili paste with garlic ½ C water Add and mix in order: 4 Tbs soy sauce 2 Tbs vinegar - English barley or whatever 2 Tbs or less of sugar A lot of fresh ground black pepper - ½ to 1 tsp Fresh grated ginger to taste Sherry (dry) Clove or more of fresh garlic - crushed Fresh cilantro - minced Serve with noodles (soba), chopped scallion, chopped boiled ham, julienne of cucumber zucchini; or use as a dip for vegetables. Toast sesame seeds in frying pan and grind lightly with mortar and pestle. Mix with above until smooth emulsion (mixture will lighten in color and thicken).

SOBA WITH SESAME PEANUT SAUCE

Steps:

• 1. Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
• 2. Refresh under cold water and drain.
• 3. Toss with 1 teaspoon sesame oil.
• 4. Lightly toast sesame seeds in a dry skillet over medium heat.
• 5. Transfer seeds to a bowl.
• 6. Mince ginger and garlic.
• 7. Finely chop green part of green onions and mince the rest.
• 8. Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
• 9. Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
• 10. Just before serving, toss noodles with sauce.
• 11. Sprinkle with reserved green onions and sesame seeds and serve.