Sesame Noodles (Cold)

By sincial

Ingredients

• 1/2 pound soba noodle and Chinese egg nodle
• 3 tablespoons dark sesame oil
• 2 tablespoons peanut oil
• 2 green onions thinly sliced on
• the diagonal
• 1 piece fresh ginger - (abt 1/2") minced
• 3 garlic cloves minced
• 1 teaspoon red chili paste, optional (such as sambal oelek)
• 2 tablespoons brown sugar(can substitute with Agave or Maple syrup)
• 1/4 cup creamy peanut butter
• 1/2 cup Tahini
• 3 tablespoons rice vinegar(or white wine vinegar)
• 3 tablespoons soy sauce
• 6 tablespoons hot water
• 1 tablespoon toasted sesame seeds
• Cucumber slices for garnish
• Fresh cilantro leaves for garnish

Details

Servings 4

Preparation

Step 1

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.

In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. (I dont usually heat the sauce up, i just wisk the sauce together. but you can).

Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.

This recipe yields 4 servings.