This is one of those dishes. It’s one of those obvious template recipes, where you can add whatever your favorite vegetables are or whatever is in season at the moment. It’s similar to a salad, but bulkier and more interesting. I don’t make many Asian dishes, so the optional use of linguini fini on this recipe is really what makes it a hit in my house. We always have linguini and sometimes, I just want to make and eat something a little different without resorting to takeout. I keep the ginger and sesame products in the fridge and freezer so they don’t spoil easily and that way I have them on hand when I want them. It’s just a really easy lunch or weeknight dinner that’s ready in minutes without much fuss. It’s even faster than takeout and made the way you like it.
Peanut Sesame Noodles
- 1/3 cup smooth peanut butter
- 2 tablespoons low sodium soy sauce (more if desired)
- 1/3 cup warm water
- 2 tablespoons chopped peeled fresh ginger
- 1 medium garlic clove, chopped
- 1 tablespoon red-wine vinegar
- 1 1/2 tablespoons Asian sesame oil
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes
- 2 tablespoons canola oil
- 2 cups chopped summer squash
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon soy sauce
- 3/4 lb dried linguine fini
- 4 scallions, thinly sliced
- 1 tablespoon fresh chopped parsley
- 3 tablespoons sesame seeds, toasted
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make Summer Squash:
In a nonstick sauté pan over high heat, add all ingredients. Cook, tossing every minute or two until tender. Drop into bowl with dressing.
Cook pasta in a 6 to 8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, parsley and sesame seeds to dressing, tossing to combine, and serve immediately.
Adapted From: Gourmet 2002