Cold Peanut Sesame Noodles

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

  1. Bring a pot of water to a boil. Prepare a bowl of ice water.
  2. 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.
  3. Drain again, return to the bowl, toss with the peanut oil, and set aside.
  4. 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.
  5. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
  6. Transfer to a serving bowl, twirling the pasta into a nest shape.
  7. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

Notes

original source: Epicurious