This weekend I was invited to a potluck in Central Park. The instructions: bring something to serve 10 people. My first thought? Yikes!
Getting together with a big group is one of my favorite excuses to cook a meal, but it can be labor intensive and expensive. So I challenged myself to cook a one-bowl dish that wouldn’t break the bank, wilt in the heat, or require hours in the kitchen.
For my dish, I was inspired by a friend who recently served this homemade cold sesame noodle dish for a group dinner. The meal was simple but impressive and a little went a long way to feed our hungry crowd. I’ve added red pepper and cucumber to the recipe, but you can get creative and toss in your favorite vegetables or beef this up by adding a protein like tofu or chicken.
One of the best parts: most of the ingredients are already in your pantry. These sesame noodles taste even better the next day, so go ahead and make this in advance for an easy plan-ahead meal.
- 1 pound linguini or perciatelle, cooked according to package directions
- ⅔ cups plus 2 tablespoons low sodium soy sauce
- ⅓ cup toasted sesame oil
- ¼ cup orange juice
- 2 tablespoons chopped garlic
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons peanut butter (creamy or chunky)
- 1 tablespoon grated ginger
- 2 red bell peppers, julienned
- 1 cucumber, julienned
- Crushed red pepper to taste
- 3 tablespoons sesame seeds
- 1 cup chopped scallions
- Prepare and combine all ingredients (except scallions and sesame seeds) in a big bowl while the water is boiling and the pasta is cooking.
- When pasta is done, drain completely and toss into the sauce, making sure all pieces of the pasta get covered in sauce. Toss in scallions and sesame seeds before serving. Serve at room temperature.