VIETNAMESE SPICY SESAME PEANUT NOODLES RECIPE

 

You can make this restaurant classic as hot as you want by adjusting the chili paste or number of fresh or dried chilies used.  All these ingredients are pantry items so they’re always available and you can impress any unexpected guests in minutes with and authentic Chinese dish.  Actually I’ve read that this dish was invented in the States and you can create your own version by adding some sliced protein or substituting curry powder for the peanut butter.

1 pound Chinese noodles, cooked

1 tablespoon minced garlic

1 tablespoon minced ginger

6 ounces peanut butter

1 tablespoon chili paste’3 tablespoons sesame paste or processed seeds

2 tablespoons vinegar, black – red, white or rice

2 tablespoons bean paste

2 tablespoons sugar

6 ounces master stock or granulated                

8 ounces sliced or minced protein – optional

 

1.      Boil the noodles until tender, drain, oil and reserve

2.      Cook the ginger and garlic till fragrant add to reserved noodles

3.      Combine the next 7 ingredients and mix well, microwaving helps

4.      If you’re using raw protein now’s the time to cook it then add to noodles

5.      Add noodles and sauté undisturbed for about two minutes, then stir adding cooked protein if using

6.      Now it’s time to toss in those extra hot chilies if that’s your bent

7.      Pour sauce over noodles, mix well

8.      Finish with sesame oil then plate

Garnish with green onion, toasted sesame seeds and or peanuts

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