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Ingredients
  • 1 pound Chinese egg noodles 1/8-inch-thick, frozen or (preferablfresh, available in Asian markets
  • 2 tablespoons sesame oil plus a splash
  • 3 ½ tablespoons soy sauce
  • 2 tablespoons Chinese rice vinegar
  • 2 tablespoons Chinese sesame paste
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon sugar
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons chili-garlic paste or to taste
  • Half a cucumber peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
  • ¼ cup chopped roasted peanuts
Instructions
  1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic, and chili-garlic paste.
  3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Recipe Notes

Tip
The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little bit toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.