Cold Peanut-Sesame Noodles

Serve with Cumin-Chile Pork Kebabs

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

60

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

PREP TIME

60

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • Kosher salt

  • 12

    ounces flat Chinese egg noodles

  • 3/4

    cup strong brewed green tea

  • 1/3

    cup natural peanut butter

  • 1/4

    cup soy sauce

  • 1/4

    cup rice vinegar (not seasoned)

  • 3

    tablespoons packed light brown sugar

  • 1/4

    cup roasted peanut oil

  • 2

    tablespoons toasted sesame seeds, plus more for topping

  • 1

    teaspoon chili-garlic sauce

  • 1

    teaspoon toasted sesame oil

  • 1

    1-inch piece ginger, peeled

  • 1

    small clove garlic

  • 2

    carrots, finely grated

  • Chopped fresh cilantro and peanuts, for topping

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth. Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

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