Home > Chinese, Pasta > Spicy Sesame Peanut Noodles and Baked Egg Rolls

Spicy Sesame Peanut Noodles and Baked Egg Rolls

Peanut Noodles and Egg Rolls

Spicy Sesame-Peanut Noodles and Egg Rolls

When I met my future wife she openly admitted to me that she wasn’t destined to be crowned “Top Chef.”  Lucky for me (and my family) she didn’t have to be because I love to cook and I take ownership of that responsibility.

Now that doesn’t mean that I’m solely responsible for meals.  She willingly chips in when she has to. However, she knows her limitations.  A crockpot or one dish meal with limited, familar ingredients and she’s typically willing to give it a try.  Complicated ingredients like, ummm, err….rice.  Probably not happening.

So recently I had planned to come home and make Peanut Noodles and Egg Rolls.  I had laid out the recipes and the ingredients so I was ready to hop to it the second I got home.  However, unforeseen circumstances (sometimes I call it Monday) kept me from getting out of the office on time.  I informed my wife of this via text and she replied “I’m going to start dinner, is that ok?”

Since peanut noodles AND egg rolls both fall outside of her comfort level, I wasn’t sure how to respond.  I could have easily played the ‘I’m too busy to respond’ card and would have come home to fabulous gourmet frozen chicken tenders.  But being the good husband that I am, I shot her a text of encouragement simply saying “Yep. It will be easy.”

The meal was excellent and she was VERY proud of her accomplishment.  Not proud because it was good (although she should have been because it was delicious) but rather because she used the food processor without issue.

I love this woman.

I would be remiss if I didn’t tell everyone what a WONDERFUL baker my wife is.  Everyone I know raves about her desserts and my waistline is further proof.  Be sure to come back in the Fall when she goes crazy.  I’ll blog all about it.

And oh, don’t think I don’t know I’m being played for a fool. I know she can cook….but she has me right where she wants me.

For the Noodles


  • 1 box linguine noodles
  • 1/2 cup smooth peanut butter
  • 1/4 cup low sodium soy sauce
  • 1/3 cup warm water
  • 2 tablespoons fresh ginger
  • 1 clove garlic
  • 2 tablespoons red-wine vinegar
  • 1 1/2 sesame oil
  • 2 teaspoons honey
  • 1 teaspoon red pepper flakes
  • 1/4 cup chopped unsalted peanuts (for garnish)

Cook noodles according to package.  Drain and rinse well with cold water.

Meanwhile, add all other ingredients to a blender and puree until smooth.

Combine with noodles and toss.  Serve immediately.

For the Egg Rolls (makes 6)

  • 6 egg roll wrappers
  • 1/2 of a one-pound bag prepared cole slaw mix
  • 1/2 teaspoon garlic, minced
  • 1/8 teaspoon ground ginger
  • Splash of soy sauce
  • Olive Oil cooking spray

Preheat over to 375.

Meanwhile, put cole slaw mix in a bowl and microwave covered for 3-4 minutes.  Drain well to remove excess liquid.

Add soy sauce, garlic, and ginger.  Mix.

Add heaping spoonful of mix to the center of an egg roll wrapper and fold according to directions.

Repeat for each roll.

Spray baking sheet with olive oil spray.

Line rolls on baking sheet and spray the rolls.

Bake 15 minutes.  Flip.  Bake additional 10 minutes or until golden brown.

Serve with soy, duck sauce, or my favorite, sweet and spicy asian dipping sauce.


 很好吃 (Very good eats)

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