My mom found a recipe for these amazing peanut noodles years ago in a newspaper! I have no idea where the recipe is anymore but all the quirky ingredients (Ketchup, really?) have stuck with me! The noodles can be served hot or cold. It is a great dish for when you want to make something ahead of time, or if you need a pasta salad for a picnic. I’m thinking, Spring, baby!!
This pasta is totally delicious as a vegetarian dish, but you can also add in cooked shrimp, chicken, or beef!
Toss all of the sauce ingredients into a food processor or blender and blend away.
Blend it until it is nice and smooth, it should be pretty thick, but also sauce like.
Chop up your bok choy; you can use it raw or cook it off real quick for this dish. It all depends on your taste!
Then chop up your cucumber..I like these nice, thin half moons.
And your carrots.
Whisk up a little soy sauce with lime juice and toss the veggies. This give the beg a nice flavor and helps keep them crisp and fresh!
Cook your pasta and toss with the sauce and veggies. Top with chopped scallions, some sesame seeds and you are ready to dig in!
Sometimes I double the sauce recipe if I want it really saucy! Here is the printable!!
- 1 Tablespoon red wine vinegar
- 2 teaspoons sesame oil
- 2 teaspoons ginger
- 2 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/2 cup smooth peanut butter
- 1 teaspoon red pepper flakes
- 2 teaspoons sriracha hot sauce
- 3 cloves of garlic
- 1 lb. of linguini, bow ties, or any pasta
- 1/2 of English cucumber thinly sliced
- 1 head of bok choy, chopped
- 4 carrots, thinly sliced
- 1/4 cup lime juice, 1/4 cup soy sauce
- 3 scallions chopped
- 1 Tablespoon sesame seeds
- 1. Combine the sauce ingredients in a cuisinart or blender, until smooth.
- 2. cook pasta according to box directions.
- 3. Toss cut veggies with the soy sauce and lime juice.
- 4. Combine the noodles with the sauce and veggies. Top with scallions and sesame seeds.
- Serve hot or cold!