Recipe ingredients
- 1 lb. Chinese-style noodles or any spaghetti/fettuccini type pasta
- 2 Tbsp. dark sesame oil
- Dressing:
- 6 Tbsp. peanut butter
- 1/4 cup water
- 3 Tbsp. light soy sauce
- 6 Tbsp. dark soy sauce
- 6 Tbsp. tahini (sesame paste)
- 1/2 cup dark sesame oil
- 2 Tbsp. sherry
- 4 tsp. rice wine vinegar
- 1/4 cup honey
- 4 medium cloves garlic, minced
- 2 tsp. minced fresh ginger
- 2-3 Tbsp. hot pepper oil
- 1/2 cup hot water
- Homemade hot pepper oil:
- 1/4 cup hot red pepper flakes
- 1 cup oil
- Garnish:
- 1 carrot, peeled
- 1/2 firm medium cucumber, peeled, seeded and julienned
- 1/2 cup roasted peanuts, coarsely chopped
- 2 green onions, thinly sliced
Recipe method
- Homemade hot pepper oil: Combine hot red pepper flakes and oil in a saucepan over medium heat. Bring to boil, and turn off heat immediately. Let cool. Strain in small glass container that can be sealed. Refrigerate.
- Cook noodles in a large pot of boiling water over medium heat. Cook 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.
- Dressing: Combine all ingredients except hot water in a blender and blend until smooth.
- Thin with hot water to consistency of whipping cream.
- For garnish, peel flesh of carrot in short shavings about 4" long.
- Place in ice water for 30 minutes to curl.
- Just before serving, toss noodles with sauce.
- Garnish with cucumber, peanuts, green onion and carrot curls.
- Serve cold or at room temperature.
Other chinese recipes:
Chinese noodles in peanut sesame sauce recipe
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