CREAMY SPICY SESAME-PEANUT NOODLES

So the other day my weekly Milk & Eggs delivery landed at my doorstep. The bag was extra heavy and as it turned out, my order of hot oil noodles was 5lbs (note to self, double check volume before placing an order). 

I already had plans for a grass-fed beef & veggie stir fry, but now had several pounds of noodles to work into dishes over the next week. After pawning half of them off on my sister in law Dina, Brian and I ha the same idea at the same time… Sesame-Peanut Noodles!

Having lived in NYC, Brian has consumed this dish more than I have, but given that peanut butter is one of my favorite food groups, and that sesame is one of my favorite flavors, I was also familiar with the dish. Traditionally served cold, you can certainly eat these at any temperature, and the warming pepper flakes and stick to your ribs peanut sauce make this a great dish for Fall, even if served chilled.

I don’t think that almond milk is typically an ingredient in sesame-peanut dressing, but I wanted this EXTRA creamy (cause I’m extra), so adding MALK organic almond milk into a the recipe was a no brainer. I consume only MALK nut milks at this point because they’re the only nut milks that I can find on the reg (in Whole Foods nation wide) that are organic and completely free of fillers and other junk. Seriously, the only ingredients are organic almonds, himalayan salt, and filtered water.

Recipe for this yummy dish is below.

Also, if you live in Southern California, you can get all of your groceries (including 5lbs of Asian hot oil noodles, LOL) delivered by Milk & Eggs to your front door FREE OF CHARGE, and earn $20 orders $40 and higher with the code ‘RH20’!

Sesame-Peanut Noodles 2

WHAT YOU’LL NEED:

- Hot oil noodles or similar egg noodles (Make sure you pick a heart noodle that can absorb the dressing)

- 1/3C MALK organic almond milk

- 1/3C Smooth no sugar peanut butter

- 1/4C Low sodium soy sauce

- 1/4C Seasoned rice vinegar

- 3T Coconut sugar, packed

- 2T Roasted sesame seeds, plus more for topping

- 3tsp Chili garlic sauce

- 3tsp Sesame oil

- Up to 1T red pepper flakes (depending on tolerance for heat)

- Fresh cilantro, chopped, for topping

LET’S DO THIS:

- In a blender or Nutribullet, combine all of the ingredients except for the noodles and the cilantro. Blend until creamy and well emulsified. If it seems too thick, just add a bit more of the MALK organic almond milk until the texture is like a medium weight dressing.

- Prepare the noodles according to packaging directions. You will want them slightly underdone so that they don’t get soggy once they absorb the sesame-peanut dressing.

- Prepare the noodles according to packaging directions. You will want them slightly underdone so that they don’t get soggy once they absorb the sesame-peanut dressing.

- In a large bowl, toss the noodles with the prepared dressing. Allow to sit in the refrigerator to chill for one hour.

- Serve with chopped cilantro, extra sesame seeds, and red pepper flakes.

 Photo: Reformation Health