Cold Sesame Noodles With Carrots and Cucumbers

⏱ 25 mins 🍽 6 serving(s) 🏷 Peanut Butter

This dish offers a satisfying combination of cold noodles coated in a rich, spicy sauce made from peanut butter, sesame oil and soy sauce. The sauce is blended with aromatics like garlic and ginger, then sweetened with brown sugar and sharpened with vinegar. After cooking, the noodles are chilled and tossed with the sauce before being finished with crisp, fresh toppings of shredded carrot and cucumber, plus sliced spring onions for a fresh bite. It's a simple yet vibrant meal perfect for a quick lunch or dinner.

Cold Sesame Noodles With Carrots and Cucumbers

Ingredients

  • 2/3 cup peanut butter
  • 2/3 cup dark sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup black tea
  • 3 tablespoons dark brown sugar
  • 1 -2 tablespoon sriracha sauce
  • 2 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 2 teaspoons gingerroot, minced
  • 1 lb fresh Chinese egg noodles
  • 1 tablespoon salt
  • 1 tablespoon dark sesame oil
  • 3 green onions, thinly sliced
  • 1 cup shredded carrot
  • 1 cup shredded cucumber

Method

  1. Place the garlic and ginger root into a food processor and pulse them until they are finely chopped.
  2. Add the peanut butter, sesame oil, soy sauce, tea, brown sugar, Sriracha and red wine vinegar to the processor and blend everything until you have a smooth sauce.
  3. Bring a large stockpot of water to a boil, add the salt and cook the noodles according to the directions on their package.
  4. Once cooked, drain the noodles, rinse them thoroughly under cold water and drain them well again.
  5. Toss the drained, cold noodles with the 1 tablespoon of dark sesame oil.
  6. Combine the noodles with the prepared sauce, mixing until evenly coated, then arrange them on a large platter.
  7. Finish the dish by scattering the shredded carrot, shredded cucumber and sliced scallions over the top of the sauced noodles.

Nutrition (per serving)

Sodium2670000 mg

Recipe details

CategoryPeanut Butter
AuthorDJM