My family loves cold sesame noodles. I’ve generally defaulted in the past to making them with spaghetti noodles. My sesame noodle addiction came from a recipe, long lost, from the back of a bag of “salad pasta” for chicken sesame noodles. The salad pasta was like ditalini or tiny straight bits of macaroni. The smaller, much tidier noodles made it perfect for eating without mess.
While making myself a quick solo dinner of peanut sesame noodles, I realized “Hey, you could do this with pearl couscous.” You see, Bob’s Red Mill Pearl Couscous can be endlessly used as a substitute for rice in most any dish or for pasta in salads. Thus, Cold Sesame Peanut Pearl Couscous was born.
- 1 cup Bob’s Red Mill Whole Wheat Pearl Couscous
- 1-1/2 cups Water
Cook according to package directions. Or you can mix the two together and use the white rice setting on your rice steamer. Let cool after cooking.
Meanwhile, mix dressing ingredients:
- 2 Tbsp Soy Sauce
- 2 Tbsp seasoned Rice Wine Vinegar
- 2 Tbsp Peanut Butter
- 2 Tbsp Black or Toasted Sesame oil
- 1 tsp Sriracha Hot Sauce (adjust to taste)
- 1 Tbsp Sugar
Mix dressing and couscous. Add in:
- 1 cup shredded Carrots
- 2 Green Onions, chopped
- ¼ cup Cilantro Leaves
- 1 Tbsp Sesame Seeds
Mix, chill and serve.
This recipe lends itself well to variations. You can add 1 cup cooked, diced chicken for a heartier main dish meal. Add a drained 3 oz jar of pimentos for color or a chopped bell pepper. Garnish with chopped peanuts.
This stores and travels well making it perfect to send in lunch boxes to school or work.
Tarrant Figlio blogs at Retro-Food.com, where she shares recipes from vintage cookbooks and her great grandmother’s recipe cards. She also shares the best of her family’s day-to-day meals.