Sunday, June 21, 2009

Cold Sesame Noodle

1 lb Chinese noodles
1 (1-inch) piece of fresh ginger, peeled and chopped
3 cloves of garlic, smashed
2 tablespoons light brown sugar
1 cup creamy peanut butter (use a blended kind, you will not get the right consistency with a natural kind of peanut butter)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon hot sauce
1 tablespoon toasted sesame oil
6 tablespoons water
1 tablespoon toasted sesame seeds for garnish
  1. In a blender or food processor add ginger, garlic, sugar, peanut butter, vinegar, soy sauce, hot sauce, sesame oil, and water. Process until well blended and smooth. Chill mixture in refrigerator for 1/2 hour.
  2. While the peanut mixture is cooling. Cook the noodles according to package instructions. Drain and rinse with cold water. Drain again and transfer to serving platter or bowl.
  3. Pour peanut mixture over noodles and toss until well coated. Serve with toasted sesame seeds as garnish.

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