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Prep 20 mins
Cook 10 mins
I love cold sesame noodles from the Chinese restaurant. Try this as a main dish or serve with teriyaki marinated chicken skewers for the meat eaters.
- 3⁄4 lb udon noodles
- 1⁄4 cup chopped peanuts
- 1 bunch chopped scallion
- 1 cucumber, peeled and sliced
- 1 cup blanched snow peas
- 1 cup grated carrot
- 1⁄2 cup peanut butter
- 1⁄2 cup tahini
- 2 tablespoons tamari soy sauce
- 2 tablespoons chinese-style dark sesame oil
- 1 tablespoon hot chili oil (or substitute with 1/2 tsp cayenne)
- 2 tablespoons rice vinegar
- 1 inch piece ginger, grated
- 1⁄2 cup water
- toasted black & sesame seeds
- cilantro (to garnish) (optional)
- Cook noodles according to package directions and cool.
- Meanwhile, combine peanut butter, tahini, soy sauce, sesame oil, chili oil, vinegar, water and ginger in a small saucepan.
- Simmer on low heat for 5 minutes to marry flavors, then remove from heat and cool.
- Combine noodles, sauce, peanuts, snow peas, cucumber, scallions and carrots.
- Garnish with cilantro and sesame seeds.
This is a pretty good Asian noodle dish. I liked the kick of the peanut sauce, but I did feel there was too much sauce. Next time I'd add a full pound of noodles. I might also add a touch more soy sauce and a squeeze of lime at the very end.
Wow! This has got some kick to it! We loved this. It had such great flavor. I wasn't sure how many packages of udon to use so I only got two, which turned out to be a shame because three would have been perfect (I had a lot of leftover sauce and veggies without noodles). This was really fun to make because as you are putting all of these crazy ingredients together you can't imagine it turning out right...BUT it does and it is SO GOOD! Thanks Queen E!