Cold Sesame Noodles with Cucumber
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 3 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/4 cup peanut butter
- 1 tablespoon peanut oil
- 1 tablespoon red pepper flakes
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds
- 1/2 teaspoon toasted sesame oil
- 2 garlic cloves, minced
- 8 ounces chinese egg noodles, cappellini, or pad thai– style rice noodles
- 2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger
- 1 tablespoon sriracha or other red chile sauce
- 2 persian cucumbers, 1 grated, 1 thinly sliced
- 1/4 cup salted roasted peanuts, chopped
- 1/4 cup fresh cilantro leaves, chopped
- Carbohydrate 61 g(20%)
- Fat 18 g(28%)
- Fiber 4 g(15%)
- Protein 12 g(23%)
- Saturated Fat 3 g(16%)
- Sodium 1080 mg(45%)
- Calories 446
Preparation Bring a pot of water to a boil. Prepare a bowl of ice water. Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside. In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts. From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Bring a pot of water to a boil. Prepare a bowl of ice water. Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside. In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts. From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
