Our beach barbecues when we are on summer vacation are no joke, and my spicy sesame peanut noodles served 15 people as a perfect side to any main meat or fish event. Whole wheat linguine, aside from providing more nutrition than white flour pasta, excellently absorbs all of the flavors in the sauce and adds a hearty chewiness to the dish. This recipe is for a double portion, so definitely halve it if you’re cooking for fewer guests.
Spicy Sesame Peanut Noodle Salad
- Pinch of salt
- 1 teaspoon olive oil
- 2 14oz packages whole wheat linguine pasta
- ⅔ cup peanut butter
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 1-2 tablespoons fresh ginger
- 1-2 tablespoons Sriracha hot chili sauce
- 2 tablespoons Agave sweetner
- 2 whole scallion stalks, diced
- Bring an extra large pot of water (12-16 quarts) up to a boil with salt and olive oil. In a separate small saucepan over very low heat, whisk together the rest of the ingredients (except for the scallions) until well combined. When the water in the pot boils, add both packages of linguine. Cook the pasta for 8-12 minutes until just past al dente and drain into a colander. Let the noodles cool to room temperature in the colander, then pour into a large serving bowl. When ready to serve, add the sauce to the noodles and toss to coat evenly, then generously top with the scallions. Serves 10-14 people as a hearty side dish.