Real Deal Sesame Noodles

• Vegetarian

• Produce

  • 2 Carrots
  • 1 Cucumber
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 2 Green onions
  • 1 Tomatoes

• Condiments

  • 1 tbsp Honey
  • 1/4 cup Peanut butter, natural
  • 2 tbsp Soy sauce, light

• Pasta & Grains

  • 250 g Noodles, dried

• Baking & Spices

  • 2 tsp Chili oil, homemade
  • 1 Sesame seeds, Toasted
  • 1/4 tsp Sichuan peppercorn, toasted

• Oils & Vinegars

  • 2 tbsp Chinkiang vinegar
  • 1 tsp Sesame oil

Found on omnivorescookbook.com

Ingredients

• 250 grams dried noodles (*see footnote 1)
• 2 green onions, chopped
• 1/4 cup natural peanut butter (or Chinese sesame paste) (*see footnote 2)
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Chinkiang vinegar
• 1 tablespoon honey
• 2 teaspoons homemade chili oil or to taste (*see footnote 3)
• 1 teaspoon sesame oil
• 1 teaspoon minced ginger
• 2 cloves garlic, minced
• 1/4 teaspoon toasted Sichuan peppercorn powder (*see footnote 4)
• 1 cucumber, cut into thin strips
• 2 carrots, cut into thin strips
• Sliced tomatoes
• Toasted sesame seeds for garnish

Directions

• Boil noodles according to instructions. Transfer cooked noodles into a colander, rinse with tap water to stop the cooking. Drain and set aside.
• Combine peanut butter with 1/4 cup warm water in a small bowl. Stir with a spatula until the water is fully incorporated and it forms a smooth paste. Using warm water helps the peanut butter thin out and form a silky paste.
• Add light soy sauce, Chinkiang vinegar, honey, chili oil, sesame oil, ginger, garlic, and Sichuan peppercorn powder. Stir to mix well. You can make the sauce ahead of time and let it sit in the fridge for a few hours before mixing, so the flavors will be more evenly blended.
• Transfer cooked noodles into a large bowl and add two thirds of the peanut sauce. Toss with a pair of tongs to coat the noodles evenly with the sauce.
• Garnish with cucumber, green onion and sesame seeds.
• Serve at room temperature with the remaining sauce.