Takeout-Style Sesame Noodles
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, 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

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