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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