Cold Sesame-Peanut Noodles
with Scallions & Cucumbers
Ingredients
- 1/2 lb Lo Mein Noodles
- 2 Persian Cucumbers
- 2 Scallions
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- 2 Tbsps Rice Vinegar
- 1 Tbsp Sambal Oelek
- 2 Tbsps Tahini
- 1 Tbsp Smooth Peanut Butter Spread
- 1 Tbsp Sugar
- 1 tsp Black & White Sesame Seeds
Instructions
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Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers, sesame seeds, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the peanut butter spread, tahini, sesame oil, remaining vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 2 tablespoons of warm water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like it to be.
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Cook the noodles & serve your dish
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of sauce; stir to combine. Serve the dressed noodles garnished with the marinated cucumbers and sliced green tops of the scallions. Enjoy!
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