Home Cookin': Peanut-Sesame Noodles with Sweet 'n' Spicy Meatballs | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Peanut-Sesame Noodles with Sweet 'n' Spicy Meatballs 

Published March 11, 2015 at 12:00 p.m. | Updated April 4, 2022 at 8:00 p.m.

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click to enlarge SAM SIMON
  • Sam Simon
Peanut-Sesame Noodles (adapted from food52.com)


2 1/2 
teaspoons sesame oil
1/3 cup
 soy sauce or tamari
teaspoons chili-garlic paste (I used Lee Kum Kee, but any brand will do.)
cup peanut butter (any type)
ounces lo mein, udon or soba noodles (packages usually come with three 3-oz bundles, so two packages will be plenty)
chili flakes, sliced scallions and chopped peanuts, for garnish


Boil a good-size pot of water.

In a large sauté pan over medium heat, combine the sesame oil, soy sauce, chili paste and peanut butter. Whisk gently to combine, then turn the heat off.

Add the noodles to the boiling water and cook according to package directions. Stir frequently to avoid sticking. When the noodles are al dente (still a bit firm to the bite), use tongs to lift them out of the water and directly into the sauté pan with the peanut sauce. The cooking water that comes along with the noodles will help loosen the sauce. Use the tongs to stir everything together until all the noodles are coated. You may need to add a few more tablespoons of the cooking water.

Garnish with chopped peanuts, sliced scallions, and chili flakes, if you want more heat.

click to enlarge SAM SIMON
  • Sam Simon
Sweet and Spicy Meatballs (adapted from food52.com)


1 1/2 pounds ground turkey, beef or chicken
 green onions, very thinly sliced
garlic cloves, minced
eggs, lightly beaten
cup panko breadcrumbs
tablespoons chili-garlic paste
teaspoon salt
teaspoon ground pepper
tablespoons canola oil, for pan-frying


Combine all ingredients in a large bowl and mix by hand until just combined. Form into balls, just a bit smaller than golf balls. If you have an oven-proof, pan you can brown the outside of the meatballs on the stovetop over medium high heat, then transfer them to a 375-degree oven for about 15 minutes, or until an instant-read thermometer reads 165 degrees in the center of a meatball. You can also just lay all the meatballs on a lightly oiled, rimmed baking sheet and bake at 375 for 25 minutes, or until the correct temperature is reached.

For the glaze:

 cup apricot preserves
 tablespoons chili-garlic paste
tablespoons rice vinegar
tablespoon soy sauce
Sliced scallions and toasted sesame seeds, for garnish

Combine all ingredients in a small bowl and stir well to combine. Pour over the cooked meatballs until all are coated. Garnish with sliced scallions and sesame seeds.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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