Cold Peanut-Sesame Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon fresh ginger, minced |
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 clove (small) garlic, 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 |
Directions:
1. 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.
2. 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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