Best Sesame Peanut Sauce Recipes

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Steps:

• Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING:
• Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
• For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
• Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
• * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
• will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
• If you want to make your own oil:
• 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Lasts indefinitely.

SESAME CHICKEN SATE WITH PEANUT SAUCE

Steps:

• Preheat oven to 325 degrees F.
• "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
• Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.

SOBA WITH SESAME PEANUT SAUCE

Steps:

• Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
• Refresh under cold water and drain.
• Toss with 1 teaspoon sesame oil.
• Lightly toast sesame seeds in a dry skillet over medium heat.
• Transfer seeds to a bowl.
• Mince ginger and garlic.
• Finely chop green part of green onions and mince the rest.
• Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
• Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
• Just before serving, toss noodles with sauce.
• Sprinkle with reserved green onions and sesame seeds and serve.

GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE

Steps:

• Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.

'SESAME' NOODLES WITH PEANUT SAUCE

Steps:

• Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
• Add peanut butter, soy sauce, sugar, chili oil and rice wine.
• Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
• Put the spaghetti in a large bowl; top with sauce.
• Mix until the pasta strands are evenly coated.
• Garnish with green onions.

GLASS NOODLES WITH PEANUT-SESAME SAUCE

Steps:

• Soak cellophane noodles according to package directions, then chill.
• Mix sauce ingredients, thinning with hot water or chicken broth last, toss with noodles, and present on a platter.
• Choose from the list of garnishes, according to what you like or have on hand, and make your dish attractive!

SESAME SWEET POTATO WEDGES WITH PEANUT DIPPING SAUCE

Steps:

• Arrange the sweet potato wedges in a single layer on the baking tray, then sprinkle with olive and sesame oils, sesame seeds, and salt. Roast in a preheated oven at 400? for 35 minutes or until tender (the cooking time will vary depending on the size of the wedges). Meanwhile, to prepare the dipping sauce, put the peanut butter, lime juice, chile, soy sauce, and tomato ketchup in a food processor, add 1/4 cup hot water and blend until smooth. Add salt and pepper to taste, then pour into a saucepan and heat gently. Sprinkle the wedges with the cilantro and serve with a separate bowl of the dipping sauce.

SESAME NOODLES WITH PEANUT SAUCE

Steps:

• Directions: 1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden - about 10 minutes. 2. Remove from heat and reserve 1 tablespoon sesame seeds in a small bowl. 3. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. 4. With machine running, add hot water 1 tablespoon at a time until sauce has a thicker consistency. Set blender or food processor aside to sit. 5. Prepare spaghetti noodles - boil in a big pot of water (with a bit of salt) until al dente. Drain noodles. 6. Toss noodles with sesame oil until evenly coated. 7. Slowly add prepared sauce to noodles - if you like your noodles dry, use less. If you want them coated, add it all. 8. Add scallions, carrots, and a sprinkle of cilantro. Serve warm. *if noodles become dry the next day, add in a T of hot water and they'll freshen right up.

SESAME CRUSTED CATFISH WITH GEECHEE PEANUT SAUCE AND SAUTEED OKRA

Steps:

• Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
• Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
• Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
• Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
• Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

SESAME CRUSTED CATFISH WITH GEECHEE PEANUT SAUCE

Steps:

• Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
• Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
• Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
• Geechee Peanut Sauce: Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
• Brown Roux: Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

PEANUT-SESAME SAUCE

Steps:

• Stir sugar, garlic, and ginger in heavy nonstick skillet to blend. Cook over medium heat without stirring until sugar melts and caramelizes to dark amber color, about 3 minutes. Scrape mixture out onto piece of parchment paper. Let mixture cool and harden, about 15 minutes.
• Place peanuts, sesame seeds, oil, chile, and 1/4 teaspoon cayenne pepper in blender. Break up garlic mixture; add to blender. Puree until paste forms, scraping down sides of jar as needed (most sesame seeds will remain whole). Season sauce to taste with salt and cayenne pepper. Transfer to small bowl. (Peanut-Sesame Sauce can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

SOBA WITH SESAME PEANUT SAUCE

Steps:

• 1. Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
• 2. Refresh under cold water and drain.
• 3. Toss with 1 teaspoon sesame oil.
• 4. Lightly toast sesame seeds in a dry skillet over medium heat.
• 5. Transfer seeds to a bowl.
• 6. Mince ginger and garlic.
• 7. Finely chop green part of green onions and mince the rest.
• 8. Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
• 9. Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
• 10. Just before serving, toss noodles with sauce.
• 11. Sprinkle with reserved green onions and sesame seeds and serve.

SESAME-PEANUT SAUCE

Steps:

• Combine the following: 3 heaping Tbs unhulled sesame seeds 4 Tbs crunchy peanut butter 2 Tbs vegetable oil (corn oil, peanut oil or more neutral) 2 Tbs toasted sesame oil 1 tsp chili paste with garlic ½ C water Add and mix in order: 4 Tbs soy sauce 2 Tbs vinegar - English barley or whatever 2 Tbs or less of sugar A lot of fresh ground black pepper - ½ to 1 tsp Fresh grated ginger to taste Sherry (dry) Clove or more of fresh garlic - crushed Fresh cilantro - minced Serve with noodles (soba), chopped scallion, chopped boiled ham, julienne of cucumber zucchini; or use as a dip for vegetables. Toast sesame seeds in frying pan and grind lightly with mortar and pestle. Mix with above until smooth emulsion (mixture will lighten in color and thicken).

SESAME NOODLES WITH PEANUT SAUCE II

Steps:

• Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at a time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or work bowl aside. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.