Szechwan Sesame Noodles
Bottled teriyaki and chili-garlic sauces make an instant seasoning for these spicy noodles. For added crunch, add a few snow peas and sliced red bell pepper to the mix. To turn this side dish into a main course, you can toss in some cooked shredded chicken or thinly sliced roast pork.
- 8 ounces thin dried Asian noodles or linguine
- 4 tablespoons Asian sesame oil, divided
- 3 tablespoons chopped peanuts
- 2 tablespoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 6 tablespoons bottled teriyaki sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon chili-garlic sauce
- ½ cup thinly sliced green or red onions
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return noodles to pot. Mix in 1 tablespoon oil and peanuts.
- Heat remaining 3 tablespoons oil in a heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice, and chili-garlic sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season to taste with salt and pepper. Serve warm or at room temperature