Cold Sesame Peanut Noodles
Serves 4
Easy, refreshing, and delicious on a hot day. You can use any vegetables you like -- I like a combination of cucumber, red bell pepper, carrot, celery and scallions for a cool and colorful mixture.
Ingredients #
1 lb of cucumbers and other vegetables as you like, cut into matchsticks
12 oz. fresh Chinese egg noodles or dried Chinese wheat noodles
2 tbsp sesame oil
1/4 cup tahini
1/4 cup creamy peanut butter
2 tbsp sugar
3 tbsp soy sauce
1 scant tbsp minced fresh ginger
1 tsp Sambal Olek or chili garlic paste
1 1/2 tbsp rice vinegar
1 tbsp fresh lime juice
Hot chili oil or tabasco sauce, to taste
Black pepper to taste
A good amount of sliced scallions and/or cilantro leaves, to garnish
Chopped roasted peanuts, to garnish
Instructions #
Bring a large pot of well-salted water to a boil.
Peel the cucumber, prep other vegetables as neccessary, and cut them all into small matchsticks. Set aside.
In a bowl large enough to hold everything, whisk together the sesame oil, tahini, peanut butter, sugar, soy sauce, ginger, Sambal Olek, rice vinegar, lime juice, chili oil to taste, and black pepper to taste.
Cook the noodles per the package instructions. Thin the sauce a bit with a few spoonfuls of the cooking water.
Drain the noodles, rinse under cold water until very cool, and drain again.
Toss the noodles and vegetables in the sauce until well-combined. Correct seasoning if neccessary and serve.