Cold Chinese Noodles in Peanut-Sesame Sauce – Chinese Food
Cold Chinese Noodles in Peanut-Sesame Sauce Recipes
Ingredients (Serving 6 – 8 )
- 6 tablespoons peanut butter
- 2 tablespoons sherry wine
- 1⁄4 cup water
- 1 -2 tablespoon hot pepper oil (see instructions below)
- 6 tablespoons dark soy sauce
- 6 tablespoons tahini (sesame paste)
- 1⁄2 cup dark sesame oil
- 3 tablespoons light soy sauce
- 4 medium garlic cloves, minced
- 4 teaspoons rice wine vinegar
- 1⁄4 cup honey
- 2 teaspoons minced fresh ginger
- 1 lb chinese noodles (or any spaghetti or fettucini-type pasta)
- 1⁄2 cup hot water
- 2 tablespoons dark sesame oilOPTIONAL GARNISHES
- 1⁄2 medium firm cucumber, peeled, seeded, and julienned (optional)
- 1carrot, peeled (optional)
- 2 green onions, thinly sliced (optional)
- 1⁄2 cup roasted peanuts, coarsely chopped (optional)
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.
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.
- 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.
- For carrot curls: peel flesh of carrot in short shavings about 4″ long. Place in ice water for 15 minutes to curl.
- Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
- * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
- will give it a nice “bite.” If your tastes run to the very hot, you might want to use 3TB.
- If you want to make your own oil:
- 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.
- Lasts indefinitely.
Reviews – Cold Chinese Noodles in Peanut-Sesame Sauce Recipes
Very good! I topped it with a little bit of microwaved chicken and cucumber shreds. I think the cucumber is really necessary; the contract is great. My only change would be to put in less soy sauce; it seemed a little heavy on it to me. My husband, who can take or leave Asian dishes, liked it.
Followed the recipe to the letter, and it turned out perfectly! I love this kind of peanut-sesame sauce, and this is the first recipe that matches exactly the flavour I was looking for. Actually I use it for meat and vegetables, too, not only for pasta. Also it’s very popular with french fries in this region. This will be a keeper. Thanks for posting!
Fabulous, just fabulous. I made this for a gathering with friends, making the dressing and noodles the day before, as suggested. I could have eaten the dressing by itself! Utterly scrumptious. it was easy to toss it all together and garnish the next day.. my garnishes were more simple than described, I used the same veggies, but prepared simply. Another time I will have a go at a more eye-catching garnish. I’d like to make my own hot pepper oil too, although again, on this occasion I did not. This unusual but immensely tasty dish was very well-received, I had made plenty and was relieved to have a little left that I froze, and later thawed out to have as office lunch, I will make this again just for me, it was that good! Thank you for making me look like a very good hostess! 😀