Cold Asian Sesame Noodles
Cold sesame noodles, peanut noodles, dan dan noodles -- whatever you call them -- these crave-able cold noodles bathed in a zesty peanut sauce flecked with soy, ginger, garlic and molasses are super easy to prepare, restaurant worthy and kid friendly. Cucumber, green onions and cilantro bring a fresh crunch as the perfect toppers.
Equipment
- soup pot
- 2 medium bowls
- colander
- small skillet
Ingredients
- 12 ounces "squiggly" noodles ramen noodles or linguine
- 1-½ tablespoons dark sesame oil plus 1 teaspoon
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon Asian chili-garlic sauce or more to taste (such as Sambal Oelak or Sriracha
- 1 tablespoon fresh grated ginger
- 2 cloves garlic minced
- A few pinches of red pepper flakes
- 3 to 4 green onions sliced (white and green part)
- ½ English cucumber peeled, cut in half and cut down the middle, scoop out seeds, and then into “matchsticks”
- chopped fresh cilantro
- sesame seeds
- prepared chili crisp for serving
Instructions
- Cook noodles according to package directions. Reserve ½ cup of the noodle water. Rinse under cold water, drain well and toss with 1-½ tablespoons of sesame oil in a medium bowl. Transfer to refrigerator to chill.
- In a medium bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, chili garlic sauce, 1 teaspoon toasted sesame oil, ginger, garlic and red pepper flake. Whisk until combined. Thin with pasta water if needed. Reserve.
- Toast sesame seeds in a small skillet over medium heat. Reserve
- Toss cold noodles with reserved peanut sauce.
- To serve, divide noodles across four bowls/plates, Garnish with green onions, cucumbers, cilantro and toasted sesame seeds.