The recipe is embarrassingly easy. The hardest part is remembering to prepare it a few hours ahead of time so the flavors can meld.
Here’s the recipe. For the record, I don’t bother to measure the garnishes (cilantro, green onions, peanuts and sesame seeds). I have also made this with pretty much any type of spaghetti noodle (from angel hair up to regular thickness) and in quantities ranging from 8 oz. up to 16 oz.
From my home to yours: bon appetit!
SPICY PEANUT NOODLES
(This recipe requires 4 hours to refrigerate)
- 16 oz. thin spaghetti, cooked and drained
- ¼ cup corn oil
- 3 Tbsp. sesame oil
- 1 tsp. crushed red pepper
- 3 Tbsp. honey
- 2 Tbsp. soy sauce
- 2 Tbsp. cilantro, chopped
- ¼ c. roasted chopped peanuts
- ¼ cup green onions, minced
- 1 Tbsp. sesame seeds
In a small saucepan, heat oils and red pepper for two minutes over medium heat.
Remove from heat and stir in honey and soy sauce.
Combine noodles and oil mixture. Refrigerate for at least 4 hours or overnight.
Garnish with last four ingredients and serve.