Spicy peanut noodles are my go-to recipe when I need to bring a dish to share at a potluck or cookout or some other gathering that involves people coming together with food. Except when I bring dessert. Which is pretty much always because I do not go to a whole lot of get-togethers that do not involve people I know quite well, and those people expect me to bring dessert.
At least I think they do. Maybe next time I will bring these noodles and find out if they like me for who I am or are using me for my cookies.
A few years ago, my sister and I threw our parents a surprise party to celebrate their 40th wedding anniversary. Our family friend Bert introduced the party goers to these noodles, and I have loved them ever since. They give my other party favorite, Sweet & Crunchy Slaw, a run for their money.
More recently, I brought this dish to a potluck picnic with a new group of people: the Charlotte food bloggers. I was
nervous curious about what they would think, and I am happy to report the noodles were a hit. Enjoy!
- 8 oz. spaghetti or angel hair pasta
- ¼ cup good quality oil such as olive or sesame
- ½ teaspoon red pepper flakes
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon salt
- ¼ cup cilantro, chopped
- ¼ cup roasted peanuts, chopped
- ¼ cup green onions, minced
- sesame seeds, for garnish
- Bring the pasta to a boil in a pot of salted water.
- While the pasta cooks, stir together the oil and red pepper flakes in a saucepan over medium heat. Allow the red pepper to infuse the oil for about two minutes.
- Stir in the honey, soy sauce and salt until dissolved, then set this dressing aside.
- Once the pasta is cooked and drained, place it in a bowl and add the dressing.
- Stir or toss to combine, then cover and refrigerate at least four hours, preferably overnight.
- Immediately before serving, stir in the cilantro, peanuts and green onion.
- Sprinkle with sesame seeds to garnish.