Cold Peanut-Sesame Noodles with Edamame & Cucumber
Yield
Yield: 6 Servings
Ingredients
1 Tbsp fresh ginger, minced
⅓ cup soy sauce
3 Tbsp toasted sesame oil
3 Tbsp natural, unsweetened peanut butter or almond butter
3 Tbsp sugar or maple syrup
3 Tbsp rice vinegar
2 Tbsp rice wine, sake or white wine
1 small clove garlic, minced
3 Tbsp tahini
5 Tbsp roasted peanut oil or unrefined sunflower oil, divided
12 oz dried Chinese egg noodles or traditional spaghetti noodles
1 medium or 2 small cucumbers, halved & sliced thinly
½ to 1 whole jalapeño pepper, minced (optional)
1 cup shelled edamame
½ cup chopped cilantro
Salt, to taste
Freshly ground black pepper, to taste
Toasted sesame seeds, to garnish (optional)
Roasted, chopped peanuts or almonds, to garnish (optional)
Instructions
In a blender, combine the ginger, soy sauce, sesame oil, peanut or almond butter, sugar or maple syrup, vinegar, rice wine, garlic, tahini and 3 Tbsp of peanut or sunflower oil. Blend until smooth, then transfer the sauce to a bowl and refrigerate until ready to add to the noodles.
In a large pot of boiling water, cook the noodles until al dente. Drain and rinse under cold running water until chilled. Shake out the excess water and blot dry; transfer the noodles to a bowl and toss with the remaining 2 Tbsp of oil.
Add the cucumbers, jalapeño, edamame and cilantro to the bowl. Drizzle with some peanut-sesame sauce and toss well to coat. Add more sauce if needed. Allow to rest for a few minutes, then taste. Add salt and pepper to your liking. Serve cold or at room temperature and garnish with toasted sesame seeds and/or toasted peanuts or almonds if desired.
Notes
Recipe adapted from one originally featured in Food and Wine magazine, May 2012.
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Cold Peanut Sesame Noodles with Edamame and Cucumber
