Cold Peanut Sesame Noodles
Ingredients
- 8 oz Chinese egg noodles, cappellini, or pad thai– style rice noodles
- 1 Tbsp peanut oil
- .25 cup peanut butter
- .5 tsp toasted sesame oil
- 3 Tbsp rice vinegar
- .25 cup soy sauce
- 2 tsp toasted sesame seeds
- 1 Tbsp honey
- 2 Tbsp freshly grated ginger, or 1 Tbsp ground ginger
- 2 garlic cloves, minced
- 1 Tbsp red pepper flakes
- 1 Tbsp sriracha or other red chile sauce
- 2 Persian cucumbers, 1 grated, 1 thinly sliced
- 1 scallion, chopped
- .25 cup salted roasted peanuts, chopped
- .25 cup fresh cilantro leaves, chopped
Instructions
- Bring a pot of water to a boil. Prepare a bowl of ice water.
- Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled.
- Drain again, return to the bowl, toss with the peanut oil, and set aside.
- In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha.
- Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
- Transfer to a serving bowl, twirling the pasta into a nest shape.
- Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
Notes
original source: Epicurious