Cold Sesame Noodles

  • 2 Tbs. smooth peanut butter
  • 2-1/2 Tbs. Asian toasted sesame oil
  • 1-1/2 Tbs. soy sauce
  • 1/4 C water
  • 2 tsp. minced garlic
  • 2 tsp. minced peeled fresh ginger (or 1/2 tsp. powdered)
  • 2 tsp. rice vinegar
  • 1 tsp. sugar
  • 1/4 tsp. Asian chili paste or dried hot red pepper flakes
  • 3/4 lb. fresh or dried Asian egg noodles or spaghetti
  • 3 Tbs. minced scallion

In blender blend together the peanut butter, 2 tablespoons of the sesame oil, soy sauce, water, garlic, gingerroot, vinegar, sugar, chili paste and a pinch of salt. In a kettle of boiling water cook the noodles until they are al dente, drain them in a colander, the rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.

Date Added:January 01, 2002
Classification:Side Dishes
Course:Side Dish

Assemble, Blend


2000…2015, 2016