When peanut butter, sesame and noodles come together, life is good.
One of my all-time things to eat are Sesame Peanut Noodles, a classic Thai-inspired dish that provides as much comfort as it does flavor. And making it in your Instant Pot just makes life that much easier and pleasier.
Even better? They taste great hot OR cold!
- 1 pound linguine
- 2 1/2 - 3 1/2 cups garlic or vegetable broth (go for more broth if you want a thinner sauce vs. a thicker one; I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
- 1/4 cup sesame oil
- 1/4 cup low-sodium soy sauce
- 1/2 cup smooth peanut butter
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon ginger, peeled and minced (I use Squeeze Ginger)
- 2 tablespoons sesame seeds (I used a mix of black and white), plus more for topping
- 1/2 - 1 cup peanuts, crushed, plus more for topping
- 1 bunch scallions, sliced, plus more for topping
- 1 teaspoon crushed red pepper flakes (optional, for spice and you can add more or less to taste)
- Break the linguine in half and add it to the Instant Pot in a crisscross fashion. (NOTE: I know some will come after me for breaking pasta, but it needs to so it'll fit and cook evenly in the pot. Plus is makes more portions! I promise it'll still feel plenty long)
- Add in the broth, sesame oil and soy sauce. Secure the lid and hit Manual or Pressure Cook at high pressure for 6 minutes. Quick release when done.
- When the lid comes off the pot, it may appear a bit liquidy with some of the noodles clumped together. Have no fear! This is normal and will soon change. Grab a mixing spoon/spatula and stir for a few moments until the noodles becomes freed up and springy.
- Add in the remaining ingredients and toss until well combined.
- Serve either hot or chilled topped with additional sesame seeds, peanut butter, scallions, and crushed red pepper flakes, if desired.
I personally prefer these noodles on the more "al dente" side with a substantial bite and a thicker sauce as opposed to a slicker one. How thick your final sauce is depends on how much broth you use to pressure cook the noodles in. Go for up to 3 1/2 or even 4 cups if you want it thinner and 2 1/2 if you want it thicker.
If you wish to have slicker noodles, simply add a few dashes of sesame oil to the noodles in your bowl and swish around until combined. This comes in handy after they’ve been refrigerated a while
If using spaghetti instead of linguine, cook for 8 minutes instead of 6.
This recipe is perfect to eat hot OR cold! It's perfect to snack on right out of the fridge 😉