via mel's kitchen cafe
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sriracha
2 tablespoons packed light brown sugar
Hot water
1 can chicken (optional)
1 tablespoon salt
12 ounces dried spaghetti noodles
2 tablespoons toasted sesame oil
4 scallions (green onions), sliced thin on diagonal
1 medium carrot, grated
Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but purable. Set blender jar or workbowl aside.
Bring 6 quarts water to boil in stockpot over high heat. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sriracha
2 tablespoons packed light brown sugar
Hot water
1 can chicken (optional)
1 tablespoon salt
12 ounces dried spaghetti noodles
2 tablespoons toasted sesame oil
4 scallions (green onions), sliced thin on diagonal
1 medium carrot, grated
Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but purable. Set blender jar or workbowl aside.
Bring 6 quarts water to boil in stockpot over high heat. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.