Rindy Mae: Sesame Noodles With Scallions & Radishes

This recipe came out of the paper and it was amazingly delicious.  I'm a fan of peanut sauce anyway, but this one was SO good.  

The original recipe is vegetarian, but I marinated a chicken breast in Asian Sesame Salad Dressing, then grilled it and sliced it to throw in.  I also bought some fried tofu at the little Asian market by my house, that comes in large rectangles, so we threw those on the grill as well.  So you could keep the recipe as is, or amp up the protein with meat, tofu, or both like I did.

In addition to the radish and green onion, I added yellow bell pepper and cucumber.  You could throw in any extra veggies.  Also, instead of regular pasta, you could use wide rice noodles, which would be super yummy.  This one's goin' in the keep file for sure.

Here's my version:

Sesame Noodles With Scallions & Radishes  


1 lb dried linguini or rice noodles

1/2 C creamy peanut butter

1/4 C warm water + more if needed

1/4 soy sauce

1 Tbsp chopped fresh ginger

1/2 tsp minced garlic

2 Tbsp red wine vinegar

2 Tbsp sesame oil

1 Tbsp honey

3/4 tsp red pepper flakes

4 scallions, sliced

6 radishes, thinly sliced

1/4 English cucumber, thinly sliced

1/2 yellow, red, or orange bell pepper, sliced

1 large cooked chicken breast, sliced

Cooked tofu, sliced


Cook noodles until al dente.

Meanwhile, in a blender, puree peanut butter, 1/4 C warm water, soy sauce, ginger, garlic, vinegar, oil, honey, and pepper flakes.  If necessary, thin with additional water, a tablespoon at a time.

Toss pasta with dressing and remaining ingredients.