Takeout-Style Sesame Noodles with Cucumber

SmittenKitchen.com

Category

Side Dishes

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

  1. 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.

  2. 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.

  3. Toss sauce with cold noodles.

  4. 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.