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.
|⅔||cup peanut butter|
|¼||cup soy sauce|
|1||piece (1 inch) fresh ginger, finely chopped|
|Juice of 1 lime|
|1||teaspoon toasted sesame oil|
|1||teaspoon chili paste|
|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.
|3||tablespoons sesame seeds|
|3||bell peppers (red, green, yellow), cored and finely sliced|
|1||English cucumber, halved lengthwise, seeded, and thinly sliced|
|½||bunch fresh cilantro, finely chopped|
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.