This delicious eggs-free and lactose-free peanutty sesame noodles is an Asian stir-fry made with linguine pasta, perfect for a nutritious lunch.
Special diets: Vegetarian | eggs-free | lactose-free |
️Allergens: not vegan | soy | peanuts | gluten | nuts |
⏱ 19 mins – easy
🍽 6 servings – 418 kcal per serving
|
Serving 112g |
Fat 13g |
Sat. fat 2g |
Sodium 1065mg |
|
Carbs 60g |
Fibers 3g |
Sugars 3g |
Proteins 13g |
INGREDIENTS
- 1 tsp salt
- 4 tbsp crunchy peanut butter
- 4 tbsp soy sauce
- an eighth tsp cayenne pepper
- an eighth tsp cayenne pepper
- 2 tbsp peanut oil
- 1 tbsp sesame oil
- half tsp granulated sugar
- 1 lb linguine pasta
- 1 tsp sesame seeds
- 2 scallions
TOOLS
- 1 knife
- 1 colander
- 1 saucepan
- 1 mortar
- 1 bowl
- 1 whisk
- 1 wooden spoon
STEPS
Cut the scallions finely.
Crush cayenne pepper using a mortar and pestle.
Heat the saucepan on high heat and pour in 21 cups of water. Add 1 tsp of salt to the saucepan and let it boil for 3 minutes. Add the linguine pasta to the saucepan and cook on medium heat for 10 minutes.
Put crunchy peanut butter in a bowl. Add soy sauce, crushed flakes, cayenne pepper, peanut oil, sesame oil, and granulated sugar. Whisk the contents.
Turn the heat off of the saucepan to get cooked noodles.
Drain cooked noodles in a colander.
Transfer the noodles to a bowl and stir with a wooden spoon. Scatter sesame seeds and scallion slices over the top..
It’s ready to be served !
