Cold Sesame Noodles with Cucumber

harpercollins noodle dinner cucumber asian peanut peanut butter soy sauce ginger vegetarian vegan sesame chill summer

Patricia Heaton

4 servings

Source

Ingredients

8 ounces Chinese egg noodles, cappellini, or pad thai– style rice noodles

1 tablespoon peanut oil

1/4 cup peanut butter

1/2 teaspoon toasted sesame oil

3 tablespoons rice vinegar

1/4 cup soy sauce

2 teaspoons toasted sesame seeds

1 tablespoon honey

2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger

2 garlic cloves, minced

1 tablespoon red pepper flakes

1 tablespoon sriracha or other red chile sauce

2 Persian cucumbers, 1 grated, 1 thinly sliced

1 scallion, chopped

1/4 cup salted roasted peanuts, chopped

1/4 cup fresh cilantro leaves, chopped

Method

Bring a pot of water to a boil. Prepare a bowl of ice water.

Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.

In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.