Peanut Sesame Noodles

So flavorful! We love any type of Asian inspired dish and this hits the spot!

Total: 1 hour 30 minutes

Servings: 4 to 6

Credit: Andrew Zimmer with a twist


1 tablespoon minced fresh ginger

1/3 cup soy sauce

3 tablespoons toasted sesame oil

1/4 cup salted peanut butter

3 tablespoons sugar

3 tablespoons rice vinegar

2 tablespoons mirin (available in the ethnic section of most grocery stores)

1 small garlic clove, minced

3 tablespoons sesame oil

1 small shallot, minced

5 tablespoons roasted peanut oil

2 tablespoons fresh lime juice (from 1 lime)

1 pound fresh Chinese egg noodles

1/2 large seedless cucumber—peeled, halved lengthwise, seeded and cut into fine matchsticks

Small handful Cilantro sprigs for garnish

2 Tablespoons sesame seeds for garnish


In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, sesame oil, shallot and  peanut oil and puree until smooth. Transfer the sauce to a bowl and refrigerate for 45 minutes.

In a large pot of boiling water, cook the noodles until al dente. Drain and rinse. 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 if you want to serve it as a cold salad or pour sauce into small sauce pan and heat through for approximately 5 minutes. Then pour over noodles 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.

NOTE: Can be served as a cold noodle salad or warm noodle salad! Either way is excellent!


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