Summertime! My shameless attempt to catch your eye for this post…a photo from my vault, a summer evening in Santa Barbara, nothing to do with pasta. Oh well, did it work? This is a perfect summer potluck dish! It can be made the night before, it keeps well, its vegetarian or you can add chicken to make it a more substantial dish. I have made this so many times I’ve lost count, its my go-to-crowd pleaser recipe. Try it.
- 4 T. corn oil
- 6T sesame seed oil
- 2 t. crushed red pepper
- 6 T honey (decrease by 1T if desired)
- 4 T soy sauce or 2 T regular soy and 2 T ponzu (citrus flavored soy sauce) increase by 2 T and leave honey amount
- 16 oz. angle hair pasta
- 4 T chopped cilantro
- 1/2 cup chopped lightly salted roasted peanuts or honey roasted peanuts
- 1/2 cup sliced green onions, 2 T for garnish
- 2 T sesame seeds, toasted
- Heat pepper in oils over med/high heat for 1-2 minutes (the longer, the hotter! I usually half the amount of red pepper flakes called for). Cool oils, add honey and soy sauce and stir to combine. Cook pasta according to instructions. Do not overcook noodles! Pour sauce over noodles, add cilantro and onions and chill for 24 hours.
- Garnish with peanuts, sesame seeds and additional green onions before serving
- Perfect for summer! Toasted pine nuts or cashews can be substituted for the peanuts.