Cold noodles with spicy peanut dressing make for an absolute treat. Sesame oil, ginger and soy sauce give the peanut sauce a rich, irresistible asian flair.
1 pound Chinese-style noodles (or any spaghetti-type pasta)
2 tablespoons dark sesame oil
Dressing
6 tablespoons peanut butter
1/4 cup water
3 tablespoons light soy sauce
6 tablespoons dark soy sauce
6 tablespoons tahini (sesame paste)
1/2 cup dark sesame oil
2 tablespoons sherry
4 teaspoons rice wine vinegar
1/4 cup honey
4 cloves garlic, minced
2 teaspoons minced fresh ginger
2 tablespoons hot pepper oil (see instructions below)*
1/2 cup hot water
Garnish (optional, depending on taste)
1 carrot, peeled and shredded
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.
Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
FOR DRESSING: Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot shreds. Serve at room temperature.
Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles.
*Hot Pepper Oil: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a recipe: 1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
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reviews & comments
March 7, 2024
Great sauce! I haven't tried it on noodles yet, but I did use it on shredded cabbage with all of the garnishes. I used the recipe for the chili oil and if you do this take it off the burner immediately once the oil starts boiling so you don't burn the pepper flakes.