Cold Peanut-Sesame Noodles

Name: Cold Peanut-Sesame Noodles
Total time: 1 min
Ingredients: 1 tablespoon minced fresh ginger; 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 small garlic clove, 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

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Total: 1 hours, 30 minutes

Servings: 6

Cost: $6.91 /serving

Author : Andrew Zimmern

Instructions

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Step 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.

Step 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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