Table of Contents
Advertisement
Recipes
Ingredients
•
1 lb. Chinese egg
noodles, fresh or
frozen
•
¼ cup toasted
sesame oil
•
3½ tbsp. soy sauce
•
2 tbsp. rice wine
vinegar
•
2 tbsp. sesame paste
•
2 tbsp. smooth peanut
butter
•
1 tbsp. sugar
•
2½ tsp. chile-garlic
Taiwanese
paste, such as sambal
Cold
oelek
•
2 tsp. toasted sesame
Sesame
seeds
Noodles
•
2 cloves garlic, finely
chopped
•
2 scallions, thinly sliced
•
1 (1½") piece ginger,
peeled and finely
chopped
•
1 small cucumber,
peeled, seeded, and
julienned
•
1 carrot, peeled and
julienned
•
Chopped roasted
peanuts, to garnish
Cooking
a Bring a large pot of water to a boil. Add noodles,
and cook until barely tender, about 5 minutes; drain
in a colander, rinse with cold water, and drain again.
Transfer to a bowl and add 3 tbsp. sesame oil; toss
until evenly coated and set aside.
b In another bowl, whisk together remaining sesame
oil, soy sauce, vinegar, sesame paste, peanut butter,
sugar, chili-garlic paste, sesame seeds, garlic, scallions,
and ginger. Pour over noodles along with cucumber
and carrot, and toss until evenly combined. Transfer
to a serving bowl, and garnish with peanuts.
EN
15
Advertisement
Chapters
Table of Contents
