Cold Peanut-Sesame Noodles

By Dixie8686

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

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

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.

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.