Cold Peanut-Sesame Pasta Noodle Salad
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This Cold Peanut-Sesame Pasta Noodles Salad was so much easier than I thought it would be and the results were fantastic. The combined flavors of tangy, sweet, salty, nutty, with hints of garlic and ginger, blended well in the thick dressing that richly coated the spaghetti noodles used. It was hard to believe that something so healthy and easy tasted so good.
Memorial Day is next weekend and the thought of summer and barbecues made me revisit this recipe I often make this time of year. I anticipate the heat will drive me out of the kitchen and straight to the grill. When that happens, I need to think quickly what chilled salads will go well with the family’s favorites — pork and chicken barbecues, Filipino-style.
The great thing about this salad is the ease of putting it together. You can use any type of cooked pasta you have on hand. You can also add any type of salad greens or vegetables that are in season. Best of all, you can make this salad ahead and that gives you more time to spend with family or simply to relish the meal you prepared.
Cold Peanut-Sesame Pasta Noodle Salad
- 8 ounces cooked spaghetti noodles about 2 cups when cooked
- 2 Tablespoons vegetable oil
- 2 teaspoons minced fresh ginger
- 1 clove garlic minced
- 4 teaspoons creamy peanut butter
- 4 to 6 Tablespoons hot water
- 4 teaspoons soy sauce
- 4 teaspoons rice wine vinegar
- 1/2 teaspoon red pepper flakes
- 4 teaspoons brown sugar
- 1 teaspoon sesame oil
- 4 to 5 whole fresh lettuce leaves for garnish
- 1 to 2 stalks scallions sliced for garnish
- 1 teaspoon roasted sesame seeds for garnish
- 1 whole red or green bell pepper sliced, for garnish
- Cook spaghetti noodles al dente according to package directions. Drain pasta and set aside.
- In a small saucepan, over medium heat, add vegetable oil. When oil is hot enough, add garlic and fresh ginger. Saute for 1 minute.
- Separately in a small bowl, dilute the peanut butter in the hot water till smooth. Add the soy sauce, rice wine vinegar, red pepper flakes and brown sugar to the peanut butter mixture. Blend well till there are no more lumps from the peanut butter. Pour this into the saucepan. Add the sesame oil. When mixture boils turn heat off.
- Pour the peanut butter dressing over the noodles. Blend well till dressing coats all the noodles. When the noodles and dressing have cooled, refrigerate till ready to serve.
- To serve: Line the salad bowl with lettuce leaves spread out at the bottom and sides. Pour the noodles with peanut dressing over the lettuce. Garnish with scallions, roasted sesame seeds and red bell pepper slices. Serve chilled.
- COOK'S COMMENTS: I used regular spaghetti noodles for this recipe. Feel free to use the pasta of your choice or preference. Double the recipe if you need more servings.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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