Adapted from TheKitchn (https://www.thekitchn.com/sesame-noodles-recipe-23281160#post-recipe-344830237)

1840 cal/recipe

Ingredients

Sauce

• 2 cloves garlic
• 1-inch piece of fresh ginger
• 2 med green onions, white and light green parts, sliced
• 1/4 c smooth peanut butter
• 1 tbsp Chinese sesame paste
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hot water
• 1 tbsp granulated sugar
• 1 tbsp toasted sesame oil
• 1 tsp Asian chili-garlic paste, such as sambal oelek

Noodles

• 227 g (8 oz) thin dried Chinese wheat noodles preferably Taiwanese kuan miao

Garnish

• 2 med green onions, dark green parts, sliced
• 1/3 med English cucumber, matchsticked (about 1 c)
• 2 tbsp roasted, salted peanuts, chopped
• 1 tsp toasted sesame seeds

Directions

Sauce

• Peel and mince garlic and ginger.
• Add all sauce ingredients to a large bowl and whisk until creamy and combined.

Noodles

• Bring large pot of water to boiling over med-high heat.
• Add noodles to the boiling water and cook according to package directions until tender.
• Drain and rinse under cold water until cooled. Shake off excess water.
• Add noodles to the sauce and toss until evenly coated.

Garnish

• Top sauced noodles with garnishes.

Note

• Tahini can be substituted for the Chinese sesame paste, but it has a slightly more bitter taste.
• More peanut butter can also be used in place of the Chinese sesame paste.
• Thin, dried wheat-based Taiwanese noodles labeled kuan miao are best for this recipe, but dried udon or spaghetti noodles can be substituted.