Sesame Peanut Sauce Recipes

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.

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

THE VERY BEST PEANUT SAUCE

Steps:

• Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
• Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

THAI PEANUT SESAME NOODLES

Steps:

• Cook the noodles in a large pot according to package directions.
• While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.
• Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

THAI-STYLE PEANUT SAUCE WITH HONEY

Steps:

• Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

MARINATED SESAME PEANUT TEMPEH RECIPE

Steps:

• Whisk together all of the ingredients for the sauce.
• Cut the tempeh into squares, cut each square into triangles.
• Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.
• While the tempeh is marinating, steam the broccoli and prepare the rice. I like to use a rice cooker and steamer basket for the broccoli to make life easier.
• Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp of oil over low/medium heat and add the tempeh in.
• Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls).
• Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked.
• Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce.

PEANUT DIPPING SAUCE

Steps:

• In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
• Feel free to adjust to taste here-for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
• If you're serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

SOBA WITH SESAME PEANUT SAUCE

Steps:

• Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
• Refresh under cold water and drain.
• Toss with 1 teaspoon sesame oil.
• Lightly toast sesame seeds in a dry skillet over medium heat.
• Transfer seeds to a bowl.
• Mince ginger and garlic.
• Finely chop green part of green onions and mince the rest.
• Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
• Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
• Just before serving, toss noodles with sauce.
• Sprinkle with reserved green onions and sesame seeds and serve.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.

SESAME-PEANUT SAUCE

Steps:

• Combine the following: 3 heaping Tbs unhulled sesame seeds 4 Tbs crunchy peanut butter 2 Tbs vegetable oil (corn oil, peanut oil or more neutral) 2 Tbs toasted sesame oil 1 tsp chili paste with garlic ½ C water Add and mix in order: 4 Tbs soy sauce 2 Tbs vinegar - English barley or whatever 2 Tbs or less of sugar A lot of fresh ground black pepper - ½ to 1 tsp Fresh grated ginger to taste Sherry (dry) Clove or more of fresh garlic - crushed Fresh cilantro - minced Serve with noodles (soba), chopped scallion, chopped boiled ham, julienne of cucumber zucchini; or use as a dip for vegetables. Toast sesame seeds in frying pan and grind lightly with mortar and pestle. Mix with above until smooth emulsion (mixture will lighten in color and thicken).

PEANUT-SESAME SAUCE

Steps:

• Stir sugar, garlic, and ginger in heavy nonstick skillet to blend. Cook over medium heat without stirring until sugar melts and caramelizes to dark amber color, about 3 minutes. Scrape mixture out onto piece of parchment paper. Let mixture cool and harden, about 15 minutes.
• Place peanuts, sesame seeds, oil, chile, and 1/4 teaspoon cayenne pepper in blender. Break up garlic mixture; add to blender. Puree until paste forms, scraping down sides of jar as needed (most sesame seeds will remain whole). Season sauce to taste with salt and cayenne pepper. Transfer to small bowl. (Peanut-Sesame Sauce can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)