Fierce Foodie: So Good Peanut Butter Sesame Noodles
Dec10

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Fierce Foodie: So Good Peanut Butter Sesame Noodles

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A blogumn by Roya Hamadani

Some foods fit your insides like a glove.  From the first time you eat them, their biochemical components seem to click into place like Tetris squares to produce a nearly audible hum of satisfaction in your brain.  It’s pure food love, it’s got nothing to do with nutrition and it’s no good trying to deny it.  I liken to the words of that skinny guy they find in Supersize Me who can eat three Big Macs a day and not die.  He smiles into the camera and says something like, “I don’t know, I guess it’s just my perfect food.”  Yes, one man’s liver failure is another man’s manna.

For one of my friends her perfect food is buttered egg noodles – a bowl of it sends her straight back to cuddly childhood memories.  For another it’s salted caramels.  I also know someone who loves to toast marshmallows over the gas flame of her stove, carefully licking off the caramelized goo alone in her kitchen.  Okay, I am that someone.  Yes, I wish I could say steamed carrots did it for me, but no, it is my destiny to dance the love hate dance of a carbohydrate addict.  Let me put it this way, I can’t have cereal in the house.  It won’t last an hour in this place. 

Unlike marshmallows toasted over an open flame, Peanut Butter Sesame Noodles is one of those foods I can whip up in a jiffy and top with fresh veggies to bring to a potluck.  It always disappears so I make a double recipe.  That way I can leave some at home to eat straight out of the fridge cold the next morning.  It’s like crack to me, people.  Don’t say I didn’t warn you. 

Peanut Butter Sesame Noodles

Put 1 lb of spaghetti to boil.  Drain and rinse in cold water.  Set aside. 
In a blender, combine the following ingredients:
½ cup smooth peanut butter
¼ cup soy sauce
½ cup warm water
2 Tbsp chopped fresh ginger
1 medium garlic clove chopped
2 Tbsp red wine vinegar
1 ½ Tbsp toasted sesame oil
2 Tbsp honey

Take this gorgeous mixture and combine with spaghetti in a container with a tight fitting lid.  Shake, shake, shake!  Chill in fridge for a couple of hours.  If it looks dry, add a squirt of water.  Shake it up then top with sliced cucumber sticks and sesame seeds for show.  Or chow down out straight of the fridge like someone who’s never seen food before.  Your choice.