Ina Garten easy sesame noodles skip the stovetop sauce entirely, because every ingredient goes straight into a blender. The prep-ahead peanut dressing coats hot spaghetti in under 20 minutes, and it works as a quick side dish or weeknight dinner.
Toss the sauce with hot pasta right before you plan to eat, because the soy sauce keeps soaking in as it sits. Once the noodles go soft, no amount of extra sauce brings back the texture.
Source: Go-To Dinners (2022)
Ina Garten Easy Sesame Noodles
Course: Side DishCuisine: American, AsianDifficulty: Easy6
servings10
minutes12
minutes595
kcalRich peanut-tahini dressing gets blended smooth and tossed with hot spaghetti, scallions, and chopped peanuts for a creamy, nutty side.
Ingredients
1 tablespoon coarsely chopped garlic (3 cloves)
2 tablespoons chopped fresh ginger
¼ cup vegetable or canola oil
¼ cup tahini, stirred
¼ cup creamy peanut butter, such as Skippy
¼ cup soy sauce, such as Kikkoman
¼ cup sherry vinegar
¼ cup dry sherry
2 tablespoons liquid honey
1 tablespoon toasted sesame oil
1 teaspoon chili paste or chili garlic sauce
Kosher salt and freshly ground black pepper
1 pound spaghetti, such as DeCecco
4 scallions, white and green parts, sliced diagonally
½ cup salted, roasted peanuts, roughly chopped
Directions
- Blend the sauce: Place the garlic and ginger in the jar of a blender. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry vinegar, dry sherry, honey, sesame oil, chili paste, 1 teaspoon salt, and ¾ teaspoon pepper and process until puréed.
- Cook the pasta: Bring a large pot of water with 2 tablespoons salt to a full boil. Add the pasta and cook al dente for 10 to 12 minutes (or according to the directions on the package). Transfer the spaghetti to a large serving bowl with tongs (don’t drain it), bringing some of the cooking liquid with the pasta.
- Toss and serve: While still hot, add enough sauce to coat the pasta and toss well. Add more cooking liquid, if necessary, to thin the sauce a little. Toss with the scallions and peanuts, sprinkle with salt, and serve warm or at room temperature.
FAQs
Can I use a different noodle instead of spaghetti?
Linguine, udon, or lo mein noodles all work here. Thicker noodles hold the heavy sauce better than thin ones like angel hair. Stick with a long shape so the dressing clings to every strand.
How long does the sesame sauce last in the fridge?
The sauce keeps for about a week in a sealed jar. It thickens as it chills, so stir in a splash of warm water before using it again. The flavors actually get better after a day or two.
Can I make the noodles ahead of time?
You can make the sauce up to a week ahead, but combine it with the pasta at the last minute. Soy sauce keeps absorbing into cooked noodles, and they turn soft and mushy within an hour. Always toss hot pasta with the sauce right before serving.
What can I use instead of tahini?
Cashew butter or sunflower seed butter are the closest swaps. Both give you the same creamy body without changing the flavor much. Skip the almond butter, because it has a sharper taste that fights with the peanut butter.
Are these served warm or cold?
Serve them warm or at room temperature for the best texture. Cold noodles clump together and the sauce stiffens up, so you would need to add water to loosen them. If you have leftovers, reheat gently with a splash of water in a skillet.
