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    seasonal recipe

    Recipe for peanut-sesame noodles

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    If you are looking for something a little heartier than kid-friendly sesame noodles, add cubed tofu, or shrimp sauteed quickly in vegetable oil to this dish. The dressing also works as a simple marinade for chicken, which you could grill and use as another garnish to add to the noodles.

    DRESSING

    cup peanut butter
    ¼cup soy sauce
    ¼cup water
    1piece (1 inch) fresh ginger, finely chopped
    Juice of 1 lime
    1teaspoon toasted sesame oil
    1teaspoon chili paste
    2teaspoons sugar
    Salt, to taste

    1. In a large bowl whisk together the peanut butter, soy sauce, water, ginger, lime juice, sesame oil, chili paste, sugar, and salt.

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    2. Taste for seasoning and add more sugar or salt, if necessary.

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    SALAD

    3tablespoons sesame seeds
    1pound linguine
    3bell peppers (red, green, yellow), cored and finely sliced
    1English cucumber, halved lengthwise, seeded, and thinly sliced
    ½bunch fresh cilantro, finely chopped
    1lime, quartered

    1. In a skillet over medium-high heat, toast the sesame seeds, tossing constantly, for 5 minutes or until they are evenly browned. Remove from the skillet and cool. Wipe out the skillet.

    2. Bring a large pot of salted water to a boil, add the pasta and cook, stirring occasionally, for 8 minutes or until tender. Drain without rinsing, and transfer to a large bowl. Add half the dressing and toss well. Leave to cool.

    3. Add the bell peppers, cucumber, half the cilantro, and 2 tablespoons of the sesame seeds. Toss again. Add the remaining dressing and toss gently.

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    4. Divide dressed pasta between bowls, top with some of the remaining cilantro and sesame seeds. Garnish with lime.

    Sydney Oland