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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.


    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.


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

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    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.


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

    Sydney Oland