Cold Noodles with Sesame and Peanut Butter

Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, it's best to use peanut butter with nut pieces.

Ingredients

Egg noodles - 15.9 oz
Sesame Seeds - 5 tablespoons
Peanut Butter - 2 fl oz
Soy Sauce - 5 tablespoons
Rice Vinegar - 2 tablespoons
Light Brown Sugar - 2 tablespoons
Ginger - 0.2 oz
Garlic - 2 cloves
TABASCO® - 1 teaspoon
Water - ½ cup
Salt - 1 tablespoon
Green onions - 4 stalks
Carrot - 1 piece
Red Bell Pepper - 1 piece

Step by Step guide

Step 1

In a small skillet over medium heat, toast the sesame seeds, stirring, for about 10 minutes until they are golden and fragrant. Bring water to a boil.

Step 2

Set aside one tablespoon of toasted seeds and place the rest in a blender. Add soy sauce, peanut butter, vinegar, sugar, grated ginger, chopped garlic, and TABASCO, and blend for 30 seconds.

Step 3

While the blender is running, gradually add hot water, one tablespoon at a time, until the sauce reaches a consistency similar to thick cream.

Step 4

In a pot, bring 6 liters of water to a boil, add one tablespoon of salt and the noodles, and cook for about 4 minutes until the noodles are soft. Then drain the water and rinse the noodles with cold water to cool them down. Shake well and transfer to a large bowl.

Step 5

Thinly slice the green onions and bell pepper, and peel and grate the carrot. Add them and the sesame sauce to the noodles and mix. Serve on plates, garnished with the remaining sesame seeds.