This recipe has been a staple in my cook-out rotation for several years. It’s creamy and bursting with flavour. Whatever it is, I look to add an ethnic element to every grilling experience and this recipe is sure to be one of your new favorites.
1 lb Angel Hair Pasta
4 tablespoons dark sesame oil
3 tablespoons peanut oil
3 green onions, thinly sliced on the diagonal
2-inch piece fresh ginger, minced
4 garlic cloves, minced
2 teaspoons red chili paste
3 tablespoons brown sugar
3/4 cup creamy peanut butter
3 tablespoons rice vinegar
4 tablespoons soy sauce
7 tablespoons hot water
2 tablespoons toasted sesame seeds
Diced Cucumber, for garnish
Fresh cilantro leaves, for garnish
Cook noodles in a large pot of salted water according to box. Drain noodles and return to large bowl. Toss with sesame oil.
In a small saucepan, heat the peanut oil over medium-low heat. Add the green onions, ginger, garlic and chili paste. Cook and stir for a few minutes until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed. Toss the noodles with the peanut sauce until well coated. Place in refrigerator for about an hour. Before serving toss with sesame seeds and top with cucumber and cilantro.