Szechwan Sesame Noodles

Chef Richard 4 Servings 20 minutes

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