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If you’ve ever ordered cold sesame noodles in a Chinese restaurant, what you were served was probably very similar to the noodles we present here. They are delicious warm, chilled, or at room temperature.
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- 2 1/2 tablespoons peanut butter
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons chopped garlic
- 2 1/2 teaspoons minced fresh ginger
- 1 tablespoon rice vinegar or cider vinegar
- 1 teaspoon sugar
- 1/4–1/2 teaspoon red pepper flakes
- 1 pound Asian egg noodles (not ultra-thin) or spaghetti
- 2 tablespoons sesame seeds
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1) In a blender, combine the peanut butter, sesame oil, soy sauce, 1/3cup water, garlic, ginger, vinegar, sugar, and chili flakes. Blend until smooth.
2) Bring a pan of salted water to a boil and cook the noodles until they’re al dente. Drain.
3) While the noodles are cooking, toast sesame seeds in a dry sauté pan until they’re golden, shaking the pan frequently, about 5 minutes.
4) Toss the noodles with the peanut butter-sesame sauce. Sprinkle with the toasted sesame seeds.
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