Friday, August 8, 2014

Coconut-Sesame-Peanut Noodles

Back at the beginning of this (all-too-rapidly disappearing) summer, my friend Jess invited my partner, another friend, and me for dinner, which featured some delicious sesame noodles. I meant to get the recipe and recreate them at home, but things got busy, travel plans got underway, and it slipped my sieve-like mind until a few weeks ago, when I was looking for something to bring to a dinner party and thought those noodles would be just the thing: easily transportable, and equally good served hot, cold, or at room temperature.

I emailed Jess for the details, but since we were in Iceland at the time, some ingredients weren't available; not to be deterred, I MacGyvered a batch using what was on hand, with excellent (if I do say so) results. Now that we're home again, I present a conflation of the original recipe and my North Atlantic improvisation, so that the gentle reader may be touched by the noodly greatness of a one-dish meal that manages to be comforting, filling, yet surprisingly light: the perfect dinner for a warm summer evening.

Coconut-Sesame-Peanut Noodles
~ 1 tbsp. toasted sesame oil
~ 4 cloves garlic, minced
~ 1 tbsp. freshly grated ginger
~ 6 large scallions, sliced
~ 3 tbsp. soy sauce
~ 1 tbsp. each: Thai red curry paste, brown sugar
~ 1-2 tbsp. Sriracha
~ 1 15 oz. can coconut milk
~ 1/4 cup tahini
~ 1/2 cup smooth, unsweetened peanut butter
~ Juice of 1 lime

~ In a large saucepan, saute the garlic in the sesame oil over medium heat for about a minute. Add the ginger and scallions and cook about two minutes more.
~ Stir in the soy sauce, curry paste, sugar, Sriracha, and coconut milk. Mix well to get everything nicely acquainted.
~ Add the tahini and the peanut butter, and stir until smooth. Continue cooking for about 5-7 minutes, until hot but not boiling. Stir in the lime juice, taste for seasoning (you may want a little more heat, salt, or whatever), and set aside.

Noodles and Veggies
~ 1 lb. linguine
~ 2 cups broccoli florets
~ 1 12 oz, package Wildwood savory baked tofu, cubed (or 1.5 cups homemade)
~ 2 cups shredded carrot
~ 2 cups bean sprouts
~ 1 cup fresh, chopped basil or cilantro
~ Chopped, roasted peanuts (optional, for garnish)

~ Cook the linguine according to package directions. Just before the pasta is done, add the broccoli, cook about one minute, and then drain the whole business, reserving one cup of the cooking water.
~ Rinse the pasta and broccoli with cold water, drain well, and return to the pot.
~ Add the sauce, tofu cubes, carrots, bean sprouts, and fresh herb. Mix thoroughly (this makes a lot, so you'll need to put your back into this part), adding some of the reserved pasta water if the mixture seems too thick.
~ Serve immediately at room temperature, or refrigerate and serve cold later, with extra hot sauce and maybe some chopped peanuts for garnish.


  1. I am making this for dinner tonight!

  2. I need to make this soon, it sounds delicious!

  3. I am so excited about this recipe, thank you!