Open Sesame Noodles

Name: Open Sesame Noodles
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 pinch Pasta (10 ounces dry pasta or 1 pound (494 grams) of fresh Chinese egg noodles, cooked al dente); ⅓ cup Smooth Peanut Butter (1/3 cup smooth peanut butter); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 3 tbsp Toasted Sesame Oil (3 tablespoons toasted sesame oil); 1 tbsp Chili Garlic Paste (1 tablespoon plus 1 teaspoon chile-garlic paste, like sambal oelek); 20 g Ginger (20 grams freshly grated ginger); 3 cloves Garlic (3 to 4 cloves garlic — up to 4); 1 tbsp Rice Vinegar (1 tablespoon rice wine vinegar); 1 tbsp Granulated Sugar (1 tablespoon sugar); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds); 1 piece Cucumber (1 cucumber, seeded and thinly sliced); 0 pieces Peanut (Toasted peanuts, crushed) — optional; 0 pieces Red Pepper Flakes (Red pepper flake) — optional; 0 pieces Scallion (Scallions, sliced on the bias) — optional

A quick, 20-minute Asian-inspired noodle dish where a peanut butter and soy sauce-based sauce is blended smooth and tossed with cooked egg noodles, garnished with fresh and crunchy toppings.

20 min

Servings2

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Vegetarian
Vegan
Pescatarian

Ingredients

For 2 servings

Pasta1 pinch · 10 ounces dry pasta or 1 pound (494 grams) of fresh Chinese egg noodles, cooked al dente
Smooth Peanut Butter⅓ cup · 1/3 cup smooth peanut butter
Soy Sauce2 tbsp · 2 tablespoons soy sauce
Toasted Sesame Oil3 tbsp · 3 tablespoons toasted sesame oil
Chili Garlic Paste1 tbsp · 1 tablespoon plus 1 teaspoon chile-garlic paste, like sambal oelek
Ginger20 g · 20 grams freshly grated ginger
Garlic3 cloves · 3 to 4 cloves garlic — up to 4
Rice Vinegar1 tbsp · 1 tablespoon rice wine vinegar
Granulated Sugar1 tbsp · 1 tablespoon sugar
Sesame Seeds1 tbsp · 1 tablespoon sesame seeds
Cucumber1 piece · 1 cucumber, seeded and thinly sliced
Peanut0 pieces · Toasted peanuts, crushed · optional
Red Pepper Flakes0 pieces · Red pepper flake · optional
Scallion0 pieces · Scallions, sliced on the bias · optional

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Steps

1Install the standard blade in the work bowl of your food processor then put the work bowl on your scale and weigh in all the ingredients except the pasta, remembering to zero out the weight of each ingredient as you go.
2Pulse about ten times in 3-second bursts to bust up the garlic. Then run steady for about two minutes. Scrape down the sides if needed and go another minute or until the sauce is smooth.
3Place 2/3rds of the sauce in the bottom of a large bowl and toss in the noodles until thoroughly coated. This is a lot easier if the sauce is warm so if you’re getting it out of the fridge you may want to nuke it briefly.
4Garnish with any of the options listed above and consume. I typically go with the sesame seeds and green onions.

Nutrition

Calories: 511kcal
Protein: 12g
Carbs: 21g
Fat: 45g
Fiber: 3g
Sugar: 11g

Estimated from the ingredient list.

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Questions

How long does open sesame noodles take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 2 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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