Description
If you're experiencing a summer pasta craving, I've got a delicious sesame peanut noodle salad that's easy to make and a total crowd-pleaser.
Ingredients
Scale
- 1 tablespoon sesame seeds, toasted
- 1/2 cup celery, diced (about 2 stalks)
- 1/2 cup red pepper, diced
- 3/4 cup scallions, chopped
- 3/4 pound of thin spaghetti (2 teaspoons salt in pasta water)
- 1 cup peanuts, crushed
- 4 cups of chopped chicken (1 large rotisserie chicken)
- 1/4 cup sesame oil
- 3 tablespoons Roland’s spicy chili onion crisp (see note #1 for substitutes)
- 1/2 teaspoon salt
- 2 tablespoons olive oil, more as needed
Would you like to save this?
You'll also be the first to hear about new recipes in my weekly-ish newsletter! :)
Instructions
- While you’re getting ready to do your prep, start heating a large pot of water with 2 teaspoons of salt to cook the pasta. Plan your time. Water needs 10 minutes or so to boil and the pasta takes 9-11 minutes to cook and you want it cooled down before assembling this dish. This is a cold salad.
- Toast the sesame seeds first. Put in a small pan on low-to-medium heat, stirring until golden brown and toasty. Should only take a few minutes. Set aside to cool completely. They need to be cooled before using.
- Cut a couple of stalks of celery into thin sticks then dice them down into smaller bits from there. We’re going for a very small dice for the celery and pepper. Set aside in ramekin.
- For the red pepper, cut off two or three sides depending how big your pepper is. Slice the chunks into thin strips and dice it down smaller from there. Set aside in ramekin.
- Chop one small bunch of scallions into small pieces.
- Grind one cup of peanuts in a mini food processor. If you don't have one, put peanuts in a slider bag and crush with a kitchen mallet or a pan.
- Start cooking the pasta per box instructions and when finished run through a strainer and toss with olive oil so it doesn't get stuck together. You could also run some cold water over the pasta before adding olive oil to cool the noodles down.
- For the chicken, I usually pull the thighs and wings off first. After that, remove the skin.
- They only had the large rotisserie chicken when I was at the store. I used all of the meat except one chicken breast. Everything else made up the four cups of chopped chicken. Be sure to remove any fat and bones before adding to pasta.
- Transfer cooled pasta to a large mixing bowl and toss to make sure it’s not sticking together.
- Add Roland's Spicy Chili Onion Crisp (if you don't have use sriracha, sambal or homemade chili oil with sediment), half the sesame oil, celery, red pepper, half of the scallions, about half the peanuts, and chicken. Mix to combine.
- Add remaining sesame oil and some olive oil too. You have to be careful with the balance of sesame oil – it is delicious, but it can overpower too so good to use a little olive oil here too. This is also where I added MORE Roland's Spicy Chili Onion Crisp and you should do this based on your preference - it is a little spicy.
- You can serve in a large bowl or transfer to a large serving plate. I garnished with some slightly larger sliced scallions around the rim of the plate and scallions sprinkled on top too. A sprinkle of peanuts and the toasted sesame seeds.
- Serve extra peanut, scallions, sesame seeds and sesame oil on the side. Enjoy!
Notes
- Roland’s spicy chili onion crisp is awesome, but you do have to buy that online. You can also spice up your noodles with sriracha, sambal, red pepper flakes, or homemade chili oil with sediment.