Cold Chinese Noodles in Peanut-Sesame Sauce

“Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. FOR DRESSING:
  3. 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.
  4. For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
  5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
  6. * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
  7. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
  8. If you want to make your own oil:
  9. 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.
  10. Lasts indefinitely.

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