Noodles with Carrot and Cucumber
Main Dishes | European cuisine
⏳ Time
10 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Noodles with Carrot and Cucumber
Ingredients
- Egg noodles for wok - 15.9 oz
- Sesame Oil - to taste
- Soy Sauce - 3½ tablespoons
- Malt Vinegar - 2 tablespoons
- Tahini - 2 tablespoons
- Peanut Butter - 2 tablespoons
- Sugar - 1 tablespoon
- Sambal Oelek Paste - 2½ teaspoons
- Toasted Cumin Seeds - 2 teaspoons
- Garlic - 2 cloves
- Shallot - 2 heads
- Courgette - 1 piece
- Carrot - 1 piece
- Grated Ginger Root - 1 piece
- Roasted Peanuts - to taste
Step by Step guide
Step 1
Bring water to a boil in a large pot. Add the noodles and cook until al dente, about 5 minutes; drain and rinse with cold water. Transfer to a bowl, add 3 tablespoons of sesame oil; mix and set aside.
Step 2
In another bowl, combine the remaining sesame oil, soy sauce, vinegar, tahini, peanut butter, sugar, sambal paste, sesame seeds, garlic, shallots, and ginger. Pour the prepared sauce over the noodles, add the cucumber and carrot, and mix.
Step 3
Transfer to a serving dish and sprinkle with peanuts.
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