Sesame-peanut noodles are tossed with sesame seeds, peanut butter, sesame oil, soy sauce, vinegar, chopped cucumbers, and scallions. An excellent lunch or very first course to a Chinese supper.

Adjusted from Ted Allen

  • Quick Glimpse
  • ( 3 )
  • 20 M
  • 20 M
  • Serves 4

Active Ingredients


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Directions

Bring a big pot of salted water (figure about 1 teaspoon salt per quart of water) to a boil.

On the other hand, toast the sesame seeds in a dry skillet over medium heat, stirring or shaking things regularly, until they turn golden brown, about 5 minutes. Transfer to a plate to cool.

In a food mill, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes. Process to a purée. Stir in half the cooled toasted sesame seeds.

Slice the cucumber in half lengthwise and use a spoon to scoop out the seeds and toss them in the compost or the garbage. Slice each cucumber half crosswise about 1/4 inch thick.

Add the noodles and cook till tender, 4 to 5 minutes. Add the peanut mixture, cilantro, and black pepper, and toss to coat.

What Is Mirin?

  • Mirin is a sweet Japanese rice red wine; you’ll find it in the Asian area of your supermarket.

Sesame-Peanut Noodles Recipe © 2005 Ted Allen. Picture © 2005 Costs Bettencourt. All rights reserved. All materials used with approval.

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