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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Filtering by Tag: Seedless Cucumber

Peanut Sesame Noodles

Jacob Bailey

Adapted from Gourmet June 2002. Recipe hosted by Epicurious


Chris and I like to add Asian greens such as bok choi (crunchy, mild flavor) in stir-fries and Asian style noodle dishes. Another reader from on the Smitten Kitchen website feels like the same- See the reader comment below for additions of carrot, bok choi: 

I love this kind of thing, only the tofu has to be cooked with the garlic and a pinch of chili pepper. Then I add all sorts of Chinese veggies like bok choi and choy sum, Chinese cabbage, etc, carrots, red peppers, then with the soy sauce and CRUNCHY peanut butter, and I’ve had to start using fettuccine instead of the yummy green Chinese noodles (can’t find them anymore). They work, just not as nicely.


For peanut dressing

  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1/3 cup warm water
  • 1 tablespoon chopped peeled fresh ginger
  • 1 medium garlic clove, chopped
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons Asian toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

For noodles

  • 3/4 lb dried soba noodles (dried linguine fini or spaghetti will work in a pinch)
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1/8-inch-thick strips
  • 1 yellow bell pepper, cut into 1/8-inch-thick strips
  • Half a seedless cucumber, thinly sliced
  • 1 cup firm or extra-firm tofu, cubed
  • 3 tablespoons sesame seeds, toasted



    Put dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

    Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

    [To use bok choi and/or carrots: Grate carrots or dice very thin- if small enough they can be cooked at the same time as the bok choi. If you want larger carrot chucks sautee first before bok choi. Cook in canola or peanut oil, adding a touch of sesame if desired. Sautee until just tender, add a bit of rice wine vinegar about mid way through. Set aside and combine with below ingredients with noodles.]

    Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

    Servings: Makes 6 side-dish or 4 vegetarian main-course servings.