Asian Sesame Peanut Dressing Recipes

NOODLE SALAD WITH CREAMY SESAME PEANUT DRESSING

Steps:

• Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
• Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
• Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
• Toss - Place salad ingredients in a big bowl, toss with dressing.
• Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.

THAI PEANUT DRESSING

Steps:

• Dissolve the cornstarch in 1/2 cup of cold water; set aside.
• Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

ASIAN SESAME NOODLE SALAD WITH PEANUT DRESSING (VEGETARIAN)

Steps:

• Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
• Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
• Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
• Sprinkle with chopped green onions if desired and serve.

SESAME AND PEANUT NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
• For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
• For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.