Spicy peanut noodles from Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide by Tom Douglas

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Notes about this recipe

  • peaceoutdesign on August 12, 2025

    This was a good side dish. Serve with the recomendations and chile crisp.

  • breakthroughc on May 01, 2023

    I will add to my note that this peanut noodle salad keeps better for leftovers than others I’ve made. You toss the noodles with a tablespoon of oil and then refrigerate to cool. You add the dressing when the noodles are cold. The result is that the leftovers stay silky instead of absorbing the dressing and becoming dry and clumpy. This will become my go to peanut noodle salad and I will tweak the spices going forward.

  • breakthroughc on April 30, 2023

    Really good peanut noodle salad, but we didn't find it spicy. I would add a little chili oil next time and a little bit of rice wine vinegar. The recipe calls for half peanut butter and half tahini which resulted in a dressing that was more balanced then some peanut dressings.

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