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Only the Peanut Noodles
There is this little noodle place near where I work that allows you to mix and match sauces, proteins and noodles into a wide variety of combinations. I think I’ve only had the peanut noodles there. Here is a version of that dish.
Cold Peanut-Sesame Noodles
How can you not love the creamy peanut butter and great sesame tastes?
There is more than a bit to this vegetarian dish.
Cooling down the noodles after cooking them.
Making the sauce.
Perfection!
Cold Peanut-Sesame Noodles
Prep Time: 1 hours 0 minutes | Cook Time: 0 hours 25 minutes | Servings: 6 servings | Difficulty: Easy
Ingredients:
Kosher salt 12 ounces flat Chinese egg noodles 3/4 cup strong brewed green tea 1/3 cup natural peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar (not seasoned) 3 tablespoons packed light brown sugar 1/4 cup roasted peanut oil 2 tablespoons toasted sesame seeds, plus more for topping 1 teaspoon chili-garlic sauce 1 teaspoon toasted sesame oil 1 1-inch piece ginger, peeled 1 small clove garlic 2 carrots, finely grated Chopped fresh cilantro and peanuts, for topping
Directions:
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
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