Category
Side Dishes
Author:
SmittenKitchen.com
This recipe came out delicious. I would definitely make this again and again.
Ingredients
¾ pound of dried rice noodles
2 tbsp. toasted sesame oil, plus a splash to loosen noodles
2 tbsp. tahini
1 tbsp. smooth peanut butter
3 ½ tbsp. soy sauce
2 tbsp. Chinese rice vinegar
1 tbsp. granulated or brown sugar
1 tbsp. finely grated ginger
2 tsp. minced garlic (from 1 medium-large clove)
Chile-garlic paste, to taste
½ pound cucumber, very thinly sliced
½ cup roasted, salted peanuts, roughly chopped
A handful of fresh herbs, such as mint and cilantro, for garnish
Directions
Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tbsp. sesame oil, sugar, ginger, garlic, and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
Toss sauce with cold noodles.
Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.