Takeout-Style Sesame Noodles with Cucumber
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~10 min |
| Source | Smitten Kitchen.com |
| Yield / serves | 2 servings as main dish; 4 as a side |
| Rating | Yummy! |
Ingredients
- 3/4 pound dried rice noodles (see notes up top)
- 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
- 2 tablespoons Chinese sesame paste or tahini (see note up top)[1]
- 1 tablespoon smooth peanut butter
- 3 1/2 tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 1 tablespoon granulated or brown sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic (from 1 medium-large clove)
- Chili-garlic paste, to tasteCite error: Invalid
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- 1/2 cup roasted salted peanuts, roughly chopped
- A handful of chopped fresh herbs, such as mint and cilantro, for garnish
Preparation
Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
Toss sauce with cold noodles.
Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.
Notes
- ↑ We didn't have any available (coronavirus stay-at-home), so substituted peanut butter in addition to the 1 T of peanut butter.
