Spicy Takeout Noodles with Asian Spinach Salad
You can turn the spice up or down in this recipe depending on the amount of garlic sauce you use. The combination of the savory noodles with the Asian salad is, well, kind of perfect! Prep all the ingredients for both the noodles and the salad before cooking the noodles, as the dish comes together very quickly
Ingredients
- ½ - pound pasta—Chinese egg noodles are best but spaghetti is fine
- 3 tablespoons sesame oil
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons Chinese sesame paste or tahini butter
- 2 tablespoons peanut butter
- 1 tablespoon sugar
- 1 ½ tablespoons finely grated ginger or 1 ½ tsp ground
- 3 teaspoons minced garlic
- 1 tablespoon or more chili garlic paste
- Half a cucumber peeled, seeded, and cut into thin 2” long sticks
- ¼ cup chopped roasted peanuts
Instructions
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5-7 minutes. They should still be al dente. Reserve ½ cup of the pasta water, then drain, return to the pot, and toss with a little sesame oil.
- In a medium bowl, whisk together everything except the cucumber and peanuts.
- Pour the sauce over the noodles and toss. If needed, add just a bit of the reserved pasta water.
- Transfer to a serving bowl and garnish with cucumber and peanuts. Serve immediately.
Nutrition
Calories: 410kcal
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