Hot off the press! Ambitious Kitchen's Monique Volz' has just published her first ever cookbook and she graciously shared these delicious noodles with us! Thank you, Monique!
Ambitious Kitchen's next-level weeknight peanut-tahini noodles with toasted sesame, chile & basil.
Why it's on our list
When we were prepping for our interview with famous blogger, Monique Volz, of Ambitious Kitchen, we took a deep dive into her new cookbook and made several recipes that looked to us like total PD's* (Panty Droppers)! One of those recipes was the next-level weeknight peanut-tahini noodles with toasted sesame, chile & basil. They were as easy to make as they were delicious and perfect for a side dish or weeknight meal.
Monique uses tahini, to make these peanut noodles extra creamy and earthy and fresh herbs and scallions for brightness. Try adding shredded chicken or grilled or poached shrimp to make it an even heartier dish. Dig in!
Ingredients
SAUCE:
¼ cup low-sodium soy sauce
3 to 4 tablespoons water, as
needed
3 tablespoons natural creamy
peanut butter
3 tablespoons tahini
1 to 2 tablespoons packed
dark brown sugar (or sub
coconut sugar), to taste
2 tablespoons sambal oelek (or
another hot chile paste)
2 tablespoons fresh lime juice
or rice vinegar
1 tablespoon grated fresh
ginger
2 garlic cloves, grated
NOODLES:
10 ounces rice noodles or
3 (3-ounce) ramen noodle
packs
1 tablespoon toasted
sesame oil
GARNISH AND SERVING:
½ cup sliced scallions
½ cup chopped fresh cilantro
½ cup julienned fresh basil
¹⁄³ cup roasted and salted
peanuts (or sub honey-roasted
peanuts), chopped
Toasted sesame seeds
2 to 3 Persian cucumbers,
sliced or cut into matchstick
Directions
1. Make the sauce: In a medium bowl, whisk the soy sauce, 3 tablespoons
of water, the peanut butter, tahini, brown sugar, sambal oelek, lime
juice, ginger, and garlic. The sauce should be pourable and fairly thin,
similar to a salad dressing; add an extra tablespoon of water if needed.
(It will thicken as it sits, too.) Set aside.
2. Cook the noodles: Make the noodles according to the package
directions, then drain and return to the pot. Toss with the toasted
sesame oil, then pour in the peanut-tahini sauce. Use tongs to toss and
coat the noodles with sauce.
3. Serve: Divide the noodles among serving bowls and garnish with
scallions, cilantro, basil, peanuts, and a sprinkle of sesame seeds. Serve
warm with sliced cucumbers on the side.
4. To store: Store any leftovers in an airtight container in the fridge for
up to 5 days. It’s wonderful warm or cold. The sauce will dry up, so I
recommend reheating in the microwave or on the stove with a splash of
water until heated through.
GARNISH AND SERVING
Serve it up!
*Panty Dropper is a dish we refer to that is so damn good it will make your panties fall off!
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