Peanut Sesame Noodles

I love noodles. Having grown up to eating Maggi and TopRamen occasionally for evening snack from school, it aches to see all these noodles being pulled down from the shopping aisles. I can’t begin to think what kind of system are we following and how a government organization can be so lethargic in not testing a product enough. Sigh. Anyway, I love noodles. There were times I used to bug my dad to buy me small packs of locally made noodles that were sold for a mere 3 or 4 rupees. Coming home, I would make my own masala of onion, tomato infused with pudina and coriander with chunks of carrots, beans and potato. Out of the small packet, I would make noodles that could serve atleast 3 😀 Amma and sister would happily gorge on my noodles, encouraging me to try more.

Then there were times I dwelled only on cup and mug noodles during my initial days in Bangalore and that is something I don’t wish to recall at all. After getting married, I started trying on the Italian cuisine and that’s when I got introduced to Spaghetti. I usually make it in red Arabiatta sauce and very rarely in the white sauce. Recently, I twisted the spaghetti recipe to make it more like a Thai-styled dish and it was something both S and I enjoyed the most. I am sure it’s going to be a regular in my kitchen. I used my homemade peanut butter in making this flavorful peanut sesame noodles and found it to be healthier as well as tastier than the noodles from restaurants. It’s quick to make and can be made in less than 20 mins with very minimal ingredients required.

To make Peanut Sesame Noodles

Serves – 2

Time to prepare – 20 mins

What I used –

• Whole Wheat Spaghetti, a bunch (enough for two) ( I used Borges)
• Smooth Peanut Butter, 2 tbsp
• Garlic Pods, 10-12
• Sesame Seeds, 1 tbsp
• Spring Onion, few sprigs or ½ cup finely chopped
• Sesame Oil/Gingely Oil, 1 tbsp
• Brown Sugar, 2 tsp
• Salt, as required
• Red Chilly Paste, ½ tbsp
• Water, as req

How I made –

1. In a large pot, fill it more than half with water and add enough salt. Let the water boil. Add spaghetti and cook until al-dente (not fully cooked but almost done). Strain the water after setting aside a few tbsp.
2. In a nonstick pan, heat oil. Add finely chopped garlic pods. Once slightly browned, add half of the sesame seeds and finely chopped spring onion. Fry for 20 secs. Add brown sugar, salt and red chilly paste. Fry until the raw taste of red chillies is gone.
3. To the peanut butter, add enough water to bring it to a saucy consistency. Add it to the pan as well. It will immediately start to thicken. Reduce the flame to low. Cook for a minute or two. Let the sauce thicken and get glossy.
4. Add cooked spaghetti to the sauce and give a quick stir. Once the sauce is coated well on the spaghetti, remove it from the stove.
5. Serve hot after topping it with finely chopped spring onion and toasted sesame seeds.

Note –

• Sesame Oil/Gingely oil gives a good flavor to the dish. Can be replaced with any vegetable oil too.
• For making red chilli paste at home, soak a couple of red chillies in water for atleast 20mins and grind until smooth. Alternatively store bought paste can be used too.
• Brown sugar can be replaced with white sugar but you would miss out on the beautiful color.
• The sauce can thicken quite fast. Always keep the flame low.