Peanuty Sesame Noodles

If you’re searching for a new dish to serve at room temperature for Shabbos lunch look no further. The prep time for these peanutty noodles puts lukshen kugel to shame and it’s a great stand in for chulent on a hot summer Shabbos when using a crock-pot is off limits. During the week this can be made into a complete meal by adding stir fried chicken breasts.

Unless you’re a sushi chef on the side you probably are in wonder of how to cut cucumbers and carrots into perfect matchsticks. We suggest using a handy julienne peeler.

Ingredients:

1/2 pound whole wheat spaghetti
1 mini seedless cucumber
1 carrot
1 scallion, chopped
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds

Dressing:
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
pinch red pepper flakes

Directions:

1. Bring a large pot of water to a boil and cook spaghetti according to the package directions. When the spaghetti is finished cooking, drain and rinse under cold water until cool. Toss with a drop of oil if reserving it for later use.
2. In a bowl, whisk together the ingredients for the dressing.
3. Chop the scallion. Peel the cucumber and carrot and then cut into fine julienne strips using a julienne peeler or a knife.
4. When ready to serve, combine room temperature spaghetti with cucumbers, carrots, scallions, and sesame seeds then toss with enough dressing to coat.

*NEW* Click on the thumbnail to the left for a better view of the nutrition facts!

Parve. Serves 8 as a side dish, or 4 as a main course.

Recipe adapted from: Thekitchn.

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