NOODLE INGREDIENTS:
- 8 ounces Chinese egg noodles (or your preferred kind of noodle¹)
- 2 large carrots, grated² or diced
- 1 English cucumber, grated or diced
- half of a small red cabbage, finely chopped
- 2/3 cup chopped fresh cilantro
- 1/2 cup thinly-sliced green onions
- toppings: chopped peanuts, toasted sesame seeds, extra cilantro, lime wedges
SESAME PEANUT SAUCE INGREDIENTS:
- 1/4 cup natural peanut butter
- 1/4 cup freshly-squeezed lime juice
- 2–3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon each: garlic powder, ground ginger, black pepper, crushed red pepper flakes
INSTRUCTIONS
- Cook the noodles al dente according to package instructions. Drain, then rinse with cold water in a colander until the noodles are chilled.
- Meanwhile, make your sesame peanut sauce. Whisk all ingredients together in a bowl until combined. Taste and add extra soy sauce, if needed. Also, if the sauce seems too thick (it should be thin enough to drizzle), whisk in a tablespoon or two of water.
- Add noodles, carrots, cucumber, cabbage, cilantro, green onions and sesame peanut sauce to a large mixing bowl. Toss until evenly combined.
- Serve cold, topped with your desired garnishes. Or transfer to a sealed container and refrigerate for up to 4 days.
NOTES
¹ Feel free to substitute in your favorite kind of noodles (such as rice, soba, ramen, udon noodles, or even plain spaghetti) if you prefer.
Use a food processor with the grater attachment to grate vegetables quickly. But a hand grater would also work well!
This recipe would also be delicious with cooked chicken, steak, pork, shrimp, or tofu added in.
Find it online: https://www.gimmesomeoven.com/cold-sesame-peanut-noodles/