I use tahini, a sesame paste popular in the Middle East, to make these peanut noodles extra creamy and earthy.
Next-Level Weeknight Peanut-Tahini Noodles with Toasted Sesame, Chile & Basil Recipe
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Updated Oct 9, 2024
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Kristin Teig/The Ambitious Kitchen Cookbook
You can never have too many easy dinners up your sleeve for busy weeknights (or not-so-busy ones when you just don’t feel like cooking). Next on your list should be this recipe for weeknight peanut-tahini noodles with toasted sesame, chile and basil from Monique Volz’s The Ambitious Kitchen Cookbook.
“I use tahini, a sesame paste popular in the Middle East, to make these peanut noodles extra creamy and earthy,” Volz writes. “Herbs and scallions add freshness, and cool mini cucumbers add crunch. You can easily add your favorite protein or whatever veggies are in the fridge, or just wolf them down as they are.”
The recipe is delightfully versatile. Substitute udon, spaghetti, linguine or any long pasta you have on hand, or make the dish gluten free by using rice noodles and coconut aminos or tamari instead of soy sauce. Even better, the leftovers will keep in an airtight container in the fridge for up to five days (and they taste just as good cold as they do warm).
Reprinted with permission from The Ambitious Kitchen Cookbook by Monique Volz copyright © 2024. Photographs by Kristin Teig. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Ingredients
Sauce
¼ cup low-sodium soy sauce
3 tablespoons natural creamy peanut butter
3 tablespoons tahini
1 to 2 tablespoons packed dark brown sugar (or sub coconut sugar), to taste
2 tablespoons sambal oelek (or another hot chile paste)
2 tablespoons fresh lime juice or rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, grated
Noodles
10 ounces rice noodles or three 3-ounce packages ramen noodles
1 tablespoon toasted sesame oil
For Serving
½ cup sliced scallions
½ cup chopped fresh cilantro
½ cup julienned fresh basil
⅓ cup roasted and salted peanuts (or sub honey-roasted peanuts), chopped
Toasted sesame seeds
2 to 3 Persian cucumbers, sliced or cut into matchsticks
Directions
1. Make the sauce: In a medium bowl, whisk together the soy sauce, 3 tablespoons water, peanut butter, tahini, brown sugar, sambal oelek, lime juice or vinegar, ginger and garlic. The sauce should be pourable and fairly thin, similar to a salad dressing. Add an extra tablespoon of water if needed. (It will thicken as it sits.) Set aside.
2. Make the noodles: Cook the noodles according to package instructions, then drain and return them to the pot. Toss them with the toasted sesame oil, then pour in the peanut-tahini sauce. Use tongs to toss and coat the noodles.
3. Garnish the noodles: Divide the noodles among serving bowls and garnish them with scallions, cilantro, basil, peanuts and a sprinkle of sesame seeds. Serve them warm with sliced cucumbers on the side.
Nutrition Facts
546 calories
22g fat
75g carbs
14g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.