These noodles, these have to be one of my most very favoritest thing to eat. It can be eaten hot or from the fridge. I believe that everything just works wonder in your mouth.
When I first started making this recipe, I would put a ton of garlic in it. So much that all my vampire neighbors moved out. Goodbye, Edward, you will be missed. I had to experiment a bit to play with the amount and finally got to the point where everything just works. Me typing this makes my mouth water. I may do another batch tomorrow.
So, if you’re looking for a quick snack or something you would want to bring to a party, this will be perfect. You can take it from the fridge straight to the plate, or if you want to warm them the best way is to refry them in a pan.
Curly Girl says:
All the flavors in these noodles are just subtle enough to blend well together and not be overwhelming. I ate these noodles for dinner the night we made them and then breakfast the next day– they are ultra versatile with a slight asian taste, I can’t rave enough about them!
- 16 oz spaghetti or rice noodles
- 3 tbsp sesame oil
- 1tbsp sesame oil
- ¼ cup peanut butter
- 3 tbsp sugar
- 5 tbsp soy sauce
- 1 tsp minced ginger
- 3 cloves minced garlic
- 2 tbsp rice wine
- 1 tbsp chili garlic (optional)
- ¼ cup green onion
- 1 tbsp toasted sesame seed
- Cook spaghetti or rice noodles as directed.
- Heat large pan on medium heat.
- Pour 3 tbsp sesame oil into the pan.
- Add garlic and ginger until you start smelling their aromas.
- Add the cooked noodles to the pan
- Stir fry the noodles, distributing oil, garlic & ginger well.
- Combine in a bowl the sesame oil, sugar, soy sauce, rice wine and peanut butter. Mix until the peanut butter dissolves.
- Pour the soy sauce mix into the frying noodles.
- Mix until all the liquid is distributed
- Mix the chili garlic in.
- Mix the green onions.
- Finally, mix the sesame seed in.
- Enjoy hot or cold.