Cold Sesame Peanut Noodles at home
- Yield 4
- Prep 25 minutes
- Cook 5 minutes
- Total 30 minutes
Cold Sesame Peanut Noodles at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces Chinese egg noodles (or your preferred kind of noodle¹)
- 2 large carrots, grated² or diced
- 1 English cucumber, grated or diced
- half of a small red cabbage, finely chopped
- 2/3 cup chopped fresh cilantro
- 1/2 cup thinly-sliced green onions
- toppings: chopped peanuts, toasted sesame seeds, extra cilantro, lime wedges
- 1/4 cup natural peanut butter
- 1/4 cup freshly-squeezed lime juice
- 2-3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon each: garlic powder, ground ginger, black pepper, crushed red pepper flakes
Method
Leave the noodles al dente according to package instructions. Tip off, then rinse with cold water in a colander until the noodles are chilled.
While that cooks, make your sesame peanut sauce. Beat all ingredients together in a bowl until combined. Taste and add extra soy sauce, if needed. Also, if the sauce seems too thick (it should be thin enough to drizzle), whisk in a tablespoon or two of water.
Tip in noodles, carrots, cucumber, cabbage, cilantro, green onions and sesame peanut sauce to a large mixing bowl. Turn until evenly combined.
Plate cold, topped with your desired garnishes. Or move to a sealed container and refrigerate for up to 4 days.
