112
Submitted by jenpalombi
"This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold."
photo by alenafoodphoto 
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
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ingredients
-
Noodles
- 12 ounces linguine
- 4 tablespoons sesame oil
-
Sauce
- 1⁄2 cup green onion, chopped
- 1 cup finely shredded carrot
- 2 cups frozen stir fry vegetables
- 3 tablespoons minced fresh garlic
- 1⁄2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
- 1⁄4 cup honey
- 1⁄4 cup creamy peanut butter
- 1⁄4 cup soy sauce
- 3 tablespoons rice vinegar
- 1⁄2 tablespoon chili-garlic sauce
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directions
- Cook pasta in a large pot of salted water according to package directions.
- Drain and return to pot.
- Add 2 TBSP sesame oil and toss to coat.
- Set aside.
- Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
- Add green onions, carrots, stir-fry veggies, garlic and ginger.
- Saute until vegetables soften, about 4 minutes.
- Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
- Simmer sauce 2 minutes.
- Pour sauce over pasta and toss well.
- Transfer to platter and serve warm.
- Garnish with additional green onions, if desired.
- Yields 8 side dish servings or 4 main dish servings.
- **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
- As written, this recipe has some heat, but is still edible for my toddler son.
Questions & Replies
-
Would you suggest using the regular sesame seed oil or the toasted sesame seed oil? From my reading, the toasted oil has a strong taste, and is more often used in small amounts to add flavor rather than for actual cooking, frying, sautéing, so I wasn't sure which one to use here-the more neutral untoasted oil or the stronger flavored toasted one.
marksorecipes
-
Can I print the recipe?
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Reviews
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I was looking for a recipe similar to the Thai Chicken Pasta dish at Cheesecake Factory, and this was very close. To bring it closer to the Cheesecake Factory Dish, I added two cut up chicken breasts, which I cooked until it turned white before adding the carrots and vegetables. Also, I increased the peanut butter by a tablespoon, doubled the chili sauce, and topped the final dish with fresh bean sprouts. One more thing; whisk the sauce ingredients before adding it to the vegetables to make a smooth sauce. My whole family loved this!
Michellebelle61
-
Thank you so much for this recipe! I have made it quite a few times since finding it. Last time I cut up chicken breasts and cooked them first with garlic, and then added them to the veggies and sauce while the sauce was thickening. Very good! *I don't use sesame oil and I cut up fresh broccoli and carrots
jusme
-
I hate being that guy that changes up recipes and reviews them (giving it a 5 star anyway) Changes I made: -Thick rice noodles instead of linguine noodles -2 cups fresh veg (broccoli and red pepper) instead of frozen veg -Added whisked egg while it was being stir fried together -Garnish with peanuts, cilantro and a lime wedge for spritzing After that, very authentic and amazing. Cheers
Jon B.
-
Yum, yum, yum!! I was craving Thai noodles and this hit the spot dead on. I cut the sesame oil down to a little over 2 tablespoons and used shredded cabbage instead of frozen veggies. Once plated, I squeeezed a little fresh lime juice on top. Thanks for posting. I'll be making this again and again.
Lucky in Bayview
-
Very good! I added chicken with the garlic and ginger. Instead of using the frozen stir fry veggies, I used fresh broccoli, which I added once the chicken was cooked. For the chili-garlic sauce, I used Sriracha hot chili sauce. The DH called it awesome. :) Thanks for sharing!
adventurousbeginner
see 99 more reviews
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Tweaks
-
Used ground chicken and served cold.... broke noodles in half before cooking as it’s much easier to incorporate with veggies.
wsplumber
-
I only wanted spicy noodles so I left out the frozen veggies. I made the linguine noodles al dente. Made the sauce following the recipe, although light handed on the honey. Stirred the warm noodles in with the sauce. As a garnish, topped with a little more Toasted Sesame Oil, additional sliced green onion, & toasted sesame seeds. Delish! I plan on using spaghetti noodles next time.
merryworld
-
Yum! I did things a bit differently...I used brown sugar instead of honey and mixed all the sauce ingredients together and let them simmer before adding the veggies. I can't wait to have the leftovers for lunch!
darthlaurie
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Love this recipe but wanted to make it more healthy so I double the vegi content to 6 cups of fresh and 1/4 cup of cashews. I use whole wheat linguine noodles and reduce the amount to 8-10 oz. Low sodium soy sauce and I sub the sesame oil used to stir fry with olive oil. (I also find 4 tbsps of sesame oil a bit overpowering for my tastes.) I mix the cooked pasta directly into my wok of vegis when they are done. This dish is also fabulous cold as leftovers too!
Danielle P.
-
Oops...forgot to add crushed peanuts that I add to the finished product....VERY important addition ??
wsplumber
see 16 more tweaks
RECIPE SUBMITTED BY
jenpalombi
United States
- 46 Followers
- 112 Recipes
- 4 Tweaks
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