Cold Sesame Noodles

Name: Cold Sesame Noodles
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 lb. Chinese egg noodles, fresh or frozen; 1 ⁄ 4 cup toasted sesame oil; 3 1 ⁄ 2 tbsp. soy sauce; 2 tbsp. rice wine vinegar; 2 tbsp. sesame paste; 2 tbsp. smooth peanut butter; 1 tbsp. sugar; 2 1 ⁄ 2 tsp. chile-garlic paste, such as sambal oelek; 2 tsp. toasted sesame seeds; 2 cloves garlic, finely chopped; 2 scallions, thinly sliced; 1 small cucumber, peeled, seeded, and julienned; 1 carrot, peeled and julienned; 1 (1 1/2") piece ginger, peeled and finely chopped; Chopped roasted peanuts, to garnish

Serves
serves 4

MAXIME IATTONI

Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.

Ingredients

1 lb. Chinese egg noodles, fresh or frozen
¹⁄₄ cup toasted sesame oil
3 ¹⁄₂ tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. sesame paste
2 tbsp. smooth peanut butter
1 tbsp. sugar
2 ¹⁄₂ tsp. chile-garlic paste, such as sambal oelek
2 tsp. toasted sesame seeds
2 cloves garlic, finely chopped
2 scallions, thinly sliced
1 small cucumber, peeled, seeded, and julienned
1 carrot, peeled and julienned
1 (1 1/2") piece ginger, peeled and finely chopped
Chopped roasted peanuts, to garnish

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Instructions

Step 1

Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a bowl and add 3 tbsp. sesame oil; toss until evenly coated and set aside.

Step 2

In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.

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