478-Second Sesame Noodles

478-second Sesame Noodles Recipe

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Jason Koch


The Chinese drink like rock stars, but never on an empty stomach. On January 22, 4702, they'll be toasting the Year of the Monkey. We encourage you to join them. But first, make a quick batch of these excellent sesame noodles. They're faster than takeout.


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Stove Top


  • 1/2 large
    linguine pasta
  • 1-inch
    piece fresh ginger root, peeled and cut into small pieces
  • 1/2 c
    creamy peanut butter
  • 1 Tbsp
    dark brown sugar
  • 1 Tbsp
    red wine vinegar
  • 1/4 c
    soy sauce
  • 3 Tbsp
    strongly brewed hot tea
  • 2 Tbsp
    dark sesame oil (made from toasted seeds)
  • 1 tsp
    chinese hot-chili oil, or more to taste

How to Make 478-Second Sesame Noodles


  1. Begin cooking pasta. Meanwhile, in a small food processor, pulse ginger until finely chopped. Add peanut butter and process until thick sauce forms. With the machine running constantly, add the remaining ingredients and process until smooth. Yields about 3/4 cup, enough to cover your linguine. Noodles should be drained, rinsed, and then drained again. Toss with sauce and, if you're feeling ambitious, add slivered scallions, cucumbers, and shredded carrots.

Printable Recipe Card

About 478-Second Sesame Noodles

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Chinese

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