Japanese Sesame Noodles

Olive Oil
  • 2 Tbs. plus 1 tsp. Filippo Berio Olive Oil
  • 1 Tbs. finely chopped garlic
  • 1 Tbs. finely chopped ginger
  • ¾ cup smooth peanut butter
  • 1 Tbs. soy sauce
  • 2 Tbs. lime juice
  • 2 tsp. Sriracha, plus more for serving
  • 1 tsp. sesame oil
  • 1 lb. vermicelli
  • ½ cup julienned carrots
  • ½ cup julienned English or Persian cucumber
  • ½ cup julienned red pepper
  • ¼ cup chopped salted dry- roasted peanuts Lime slices, for serving
    • This classic combination of peanut, lime, ginger, and Sriracha allows you to enjoy an ultimate balance of flavor—the richness of peanuts, a bright citrus element, the fragrance of ginger, and a dash of heat in the Sriracha.

    • Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring often, until fragrant, 30 seconds to 1 minute. Whisk in the peanut butter, soy sauce, lime juice, Sriracha, and sesame oil until blended and smooth. Remove the pan from the heat.
    • Meanwhile, bring a large pot of well-salted water to a boil. Add the vermicelli and cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water. Rinse the pasta with cold water and drain again.
    • Toss the pasta with the peanut sauce and loosen with some of the cooking water, if necessary. Arrange the pasta with the carrots, cucumber, bell pepper, and peanuts on a serving platter. Toss before serving with more Sriracha and lime slices.
    Prep Time

    20 to 30 min


    Cook Time

    15 to 20 min


    Total Time

    35 to 50 min


    Servings

    4 to 6

     


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    Categories

    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Olive Oil

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