How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
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Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Broccoli is a damn good side dish, but it can easily become the main event with my Garlic-Parmesan Italian Broccoli. If you’re taking a meat-free holiday, I know you’ll love this easy-as-can-be vegan* recipe.
 
This creamy broccoli dish takes non-Asian stir-fry to the next level featuring broccoli coated in a velvety, sun-dried tomato–infused sauce with garlic and Parmesan cheese. Made with simple ingredients, Garlic-Parmesan Italian Broccoli is perfect as a side dish or a vegetarian main. Whether you serve it with crusty bread or over whole grains, it’s sure to be a winner.
 
This veggie-focused recipe offers a flavorful twist on the classic chicken dish.
Broccoli is well known for its health benefits (loaded with antioxidants) to the immune system, bones, skin and heart, plus it just tastes great!
 
To achieve the best char on the broccoli, allow it to cook undisturbed in the pan.
The broccoli becomes sweet and tender-crisp before adding the garlicky Parmesan cream sauce studded with tangy sun-dried tomatoes. This is the classic mouthwatering tomato base sauce that makes this a versatile dish for any night. The crushed red pepper brings a little kick, while the herby basil finishes it off on a fresh note.
 
Prep time:  15 minutes
Cook time:  25 minutes
Yield:  6 servings
 
Ingredients 
3 tablespoons oil from sun-dried tomato jar, divided
2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs
8 cups broccoli florets, divided
1/2 cup chopped shallot
2 tablespoons minced garlic
1-1/4 cups lower-sodium vegetable broth (or chicken stock)
1 teaspoon prepared Italian seasoning
1/2 teaspoon hot paprika
1/4 teaspoon crushed red pepper, plus more for garnish
1/4 teaspoon kosher salt
1/4 cup heavy cream (or vegan alternative)
3 tablespoons roughly chopped fresh basil, divided
1/2 cup grated Parmesan cheese, divided (or vegan alternative)
 
Directions

1. Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat.
2. Add 4 cups broccoli in an even layer; cook, undisturbed, until browned (charred), about 4 minutes.
3. Stir and cook until browned all over and bright green stirring occasionally, 2 to 3 minutes.
4. Transfer to a plate.
5. Do not wipe the pan clean.
6. Repeat the process with an additional 1 tablespoon oil and the remaining 4 cups broccoli.
7.  Do not wipe the pan clean.
8. In the same skillet, heat the remaining 1 tablespoon oil over medium heat.
9.  Add the chopped shallot; cook, stirring often, until softened, about 2 minutes.
10. Stir in 2/3 cup sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
11. Stir in the reserved precooked broccoli, 1-1/4 cups broth, Italian seasoning, paprika, red pepper and salt.
12. Cover and cook, undisturbed, until the broth is slightly reduced and the broccoli is crisp-tender, about 3 minutes.
13. Stir in the cream and 2 tablespoons basil; cook, stirring constantly, until the sauce is slightly thickened, 1 to 2 minutes.
14. Remove from heat.
15. Gradually stir in 1/4 cup plus 2 tablespoons Parmesan until melted and combined, 30 to 45 seconds.
16. Sprinkle with the remaining 1 tablespoon basil and 2 tablespoons Parmesan.
17.  Adjust seasoning to taste.
18. Garnish with additional crushed red pepper, if desired.

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ChefSecret: Replacing the vegetable broth with chicken broth will add more depth of flavor and richness. You can also add a little cream cheese at the same time as the Parmesan to help thicken the sauce. This takes it out of the realm of vegan.  If you don’t have an Italian seasoning blend just substitute dried basil or oregano. Want a meatier entrée? Add some cooked chicken.
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Quip of the Day:  So, this guy is working in the produce department at a grocery store when a lady walks up and says, “Excuse me, where’s the broccoli? I can’t seem to find it.”
He replies, “Oh, I’m terribly sorry, we’re out of broccoli. We’ll have some first thing tomorrow morning.” Then he goes back to work.
A few minutes later, the same lady comes back and says, “Mister, where’s the broccoli? Do you have any broccoli?”
He replies again, “No ma’am, we’re fresh out of broccoli. We’ll have some tomorrow morning.” And he returns to his work.
A few minutes later, the woman walks up a third time, right in his face, and asks, “Why can’t I find any broccoli? Where’s the broccoli?”
At this point, the guy says, “Lady, do me a favor, will ya? How do you spell ‘cat,’ like in ‘catastrophic’?”
She replies, “C-A-T.”
He says, “Good. How do you spell ‘dog,’ like in ‘dogmatic’?”
She answers, “D-O-G.”
Then he asks, “Now, how do you spell ‘f*ck’ like in ‘broccoli’?” A little confused, the woman replies, “There is no ‘f*ck’ in broccoli.”
And the guy shouts, “THAT’S WHAT I’VE BEEN TRYING TO TELL YOU, LADY!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

​#Entree #GarlicParmesanBroccoli #Garlie #Parmesan #Broccoli #SideDish #Vegetables #VeganRecipe #VegetarianRecipe #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025