20 minutes
A delightful dish featuring cold noodles coated in a rich sesame and peanut sauce, combined with a medley of fresh, crunchy vegetables.
Chinese Egg Noodles Or Linguine, cooked
0 oz
Snow Peas, chopped
0 oz
Bell Pepper, chopped
0 oz
Cucumbers, chopped
0 oz
Scallions, chopped
0 oz
tablespoons
Peanut Butter
cups
tablespoons
tablespoons
Fresh Ginger, grated
teaspoons
Rice Or White Wine Vinegar
tablespoons
Hot Sesame Oil Or Tabasco
teaspoons
teaspoons
1. Boil Water and Prepare Vegetables
Set a large pot of water on the stove, add a pinch of salt, and bring to a boil. Meanwhile, chop snow peas, bell peppers, cucumbers, and scallions into bite-sized pieces.
2. Cook Noodles
Drop Chinese egg noodles or linguine into the boiling water and cook until tender yet firm. Drain in a colander.
3. Season Noodles
Toss the noodles with a drizzle of dark sesame oil to prevent sticking and to add flavor.
4. Prepare Sauce
In a large bowl, whisk together tahini or peanut butter, sugar, soy sauce, fresh ginger, rice or white wine vinegar, hot sesame oil or Tabasco, and freshly ground black pepper. Thin the sauce with hot water until it reaches the consistency of heavy cream.
5. Combine and Serve
Combine the noodles with the chopped vegetables, pour over the sauce, and toss until the noodles are thoroughly coated and the vegetables are evenly distributed.
Opt for fresh or dried Chinese egg noodles, soba, or even thin spaghetti. They should be sturdy enough to hold the sauce without becoming mushy.
Cook your noodles just until they're al dente. They’ll soften slightly as they soak in the sauce later. Immediately rinse under cold water to stop the cooking process and remove excess starch.
Make sure your sauce has a harmonious balance of salty (soy sauce or tamari), nutty (sesame paste or tahini), sweet (sugar or honey), and acidic (rice vinegar). Don’t forget a touch of heat from chili oil or freshly grated ginger for depth.
Opt for fresh or dried Chinese egg noodles, soba, or even thin spaghetti. They should be sturdy enough to hold the sauce without becoming mushy.
Make sure your sauce has a harmonious balance of salty (soy sauce or tamari), nutty (sesame paste or tahini), sweet (sugar or honey), and acidic (rice vinegar). Don’t forget a touch of heat from chili oil or freshly grated ginger for depth.
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