- 1 tablespoon minced fresh ginger
- ⅓ cup soy sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons natural, unsweetened, salted peanut butter
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 small clove garlic, minced
- 3 tablespoons Chinese sesame paste or tahini
- 1 small shallot, minced
- 5 tablespoons roasted peanut oil, (see Note)
- 1 lb. dried Chinese egg noodles
- ½ large seedless cucumber, peeled, halved lengthwise, seeded and cut into fine matchsticks
- 4 scallions, thinly sliced
- Small handful Cilantro sprigs for garnish
I first came across these noodles in China’s Sichuan province. It’s a simple, approachable dish with complex flavors that speak to kids and adults. Topped with fresh cilantro, scallions and crunchy-cool cucumbers, these cold peanut-sesame noodles have become a favorite meal in the Zimmern household. The savory sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled chicken.
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.
2. 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 cilantro, cucumber and scallions.
MAKE AHEAD: The peanut-sesame sauce can be refrigerated for up to 3 days.
Roasted peanut oil, as opposed to neutral peanut oil, smells richly nutty. Boyajin’s Fragrant Peanut Oil is available at specialty markets and from mingspantry.com.
Chinese, Vegetarian, Vegetarian Dishes
Noodles, Peanuts, Chinese