Lunch: Cold Peanut-Sesame Noodles

Ingredients

1 tablespoon minced fresh ginger
1/3 cup soy sauce
3 tablespoons toasted sesame oil
3 tablespoons natural, unsweetened, salted peanut butter
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons rice wine or sake
1 small garlic clove, minced
3 tablespoons Chinese sesame paste or tahini
1 small shallot, minced
5 tablespoons roasted peanut oil (see Note)
1 pound dried Chinese egg noodles
1/2 large seedless cucumber—peeled, halved lengthwise, seeded and cut into fine matchsticks
4 scallions, thinly sliced
Ma La Oil

Instructions

In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, sesame paste, shallot and 3 tablespoons of the peanut oil and puree until smooth. Transfer the sauce to a bowl and refrigerate for 45 minutes.
In a large pot of boiling water, cook the noodles until al dente. Drain and rinse under cold running water until chilled. Shake out the excess water and blot dry; transfer the noodles to a bowl and toss with the remaining 2 tablespoons of peanut oil. Add the peanut-sesame sauce and toss well to coat. Garnish with the cucumber and scallions and drizzle with Ma La Oil, leaving the solid spices behind.

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