Ingredient List Print Recipe
- 1 pound fresh thin Chinese egg noodles
- 5 tablespoons roasted peanut oil
- 1 tablespoon Szechuan peppercorns
- 1/3 cup soy sauce
- 3 tablespoons sugar
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons mirin
- 3 tablespoons Chinese sesame paste or dark tahini (toasted)
- 3 tablespoons natural, unsweetened, salted peanut butter
- 1 small shallot, chopped
- 1 fresh Thai red chile, deseeded and minced
- 1 small garlic clove, minced
- 2 tablespoons fresh ginger, chopped
- 1/2 large seedless cucumber, cut into fine matchsticks
- 2 scallions, thinly sliced
- Small handful Cilantro sprigs, for garnish
Cold Peanut Sesame Noodles
These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled chicken.
SERVINGS: 4 to 6
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 one tablespoon of peanut oil.
In a blender, combine the Szechuan peppercorns, remaining peanut oil, soy sauce, sugar, toasted sesame oil, vinegar, mirin, sesame paste, peanut butter, shallot, fresh red chile, garlic and ginger. Puree until smooth.
Divide the noodles into individual serving bowls. Drizzle with the peanut-sesame sauce and garnish with cilantro, scallion, fresh red chiles and cucumbers.
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