“perfect for a summer picnic, make sure you use fresh chinese egg noodles and Thai basil.”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 bowl of noodles
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon peanut oil
  • 2 tablespoons ginger (fresh,peeled and minced)
  • 2 garlic cloves (minced)
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar (good quality)
  • 1 12 tablespoons sugar
  • 1 tablespoon chili oil
  • 1 12 teaspoons salt
  • 1 lb Chinese egg noodles (fresh, about 1/16 inch in diameter)
  • 6 green onions (thinly sliced)
  • 34 cup peanuts (roasted and coarsely chopped)
  • 14 cup Thai basil (fresh, thinly sliced)

Directions

  1. Heat peanut oil in a small skillet over medium heat. add ginger and garli, saute 1 minute. transfer to a large bowl. add next 6 ingredients, whisk to blend. place noodles in a sieve over sink. separate noodles with fingers and shake to remove excess starch. cook in a large pot of boiling salted water until just tender, stirring occasionally. drain and rinse under cold water until cool. drain thoroughly and transfer to bowl with sauce. add sliced green onions and toss to coat noodles. let stand at room tempature until noodles have absorbed dressing, tossing occasionally, about 1 hour. stir in peanuts and thai basil, toss again. season to taste with salt. serve at room temperature.

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