At the start of Lent I said I was going to try to share meat free suppers each week but I botched the first installment and am about to share a picture of chicken in this one. :-) We did not enjoy this on a Friday, hence the chicken, but the sesame noodles and veggies and/or fish would make a yummy Lenten dinner.
Easy Sesame Noodles
Note: I used about 3/4 of the jar of sauce and then the next day reheated leftover chicken with the sauce. It’s delicious and we all loved it! The sauce keeps for a week in the fridge.
- 1 T chopped garlic
- 2 T chopped fresh ginger
- 1/4 cup vegetable or canola oil
- 1/4 cup tahini, stirred (Trader Joe’s, condiment aisle)
- 1/4 cup creamy peanut butter (Skippy)
- 1/4 cup soy sauce
- 1/4 cup sherry vinegar (I used rice vinegar)
- 1/4 cup dry sherry
- 2 T honey
- 1 T seasame oil
- 1 tsp chili paste
- 1 tsp salt
- 3/4 tsp coarse pepper
- 1 pound spaghetti (DeCecco)
- 4 scallions, white and green parts, sliced diagonally
- 1/2 cup salted, roasted peanuts, roughly chopped
- Place all ingredients from garlic to pepper in blender and process until pureed.
- Cook pasta according to directions on box. Reserve some of the cooking liquid when draining.
- While pasta is hot, add enough sauce to coat the pasta and toss well. Add more cooking liquid, if necessary, to thin the sauce.
- Toss with scallions and peanuts and serve warm, cold or at room temperature.
We enjoyed the most glorious weather this weekend. Dare I say “spring has arrived?!”
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