Chinese American
Sesame-Peanut Noodle Salad
Cool noodles are coated in a savory, tangy peanut-sesame dressing and lightened with cucumber, carrot, scallion, and cilantro. Rinsing halts cooking; a little noodle water keeps the dressing fluid.
6 servings · 25 minutes prep · 10 minutes cook
Ingredients
Ingredients
- 12 ounces (340 g) wheat noodles
- 1/2 cup (130 g) smooth peanut butter
- 3 tablespoons (45 ml) soy sauce
- 3 tablespoons (45 ml) rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 g) honey
- 1 tablespoon grated ginger
- 1 garlic clove, grated
- 1 to 2 teaspoons chile crisp
- 1/3 cup (80 ml) hot noodle water
- 1 English cucumber, julienned
- 2 carrots, julienned
- 4 scallions, sliced
- 1/2 cup cilantro leaves
- 2 tablespoons toasted sesame seeds
Directions
Method
- Cook noodles until just tender; reserve water, drain, and rinse cold. Shake dry.
- Whisk peanut butter, soy, vinegar, oils, honey, ginger, garlic, chile crisp, and enough hot noodle water for a flowing sauce.
- Toss noodles thoroughly with sauce, then add vegetables, cilantro, and sesame.
