Ingredients

lb. Chinese egg noodles, fresh or frozen

¼ cup toasted sesame oil

3½ tbsp. soy sauce

2 tbsp. rice wine vinegar

2 tbsp. sesame paste

2 tbsp. smooth peanut butter

1 tbsp. sugar

2½ tsp. chile-garlic paste, such as sambal oelek

2 tsp. toasted sesame seeds

2 cloves garlic, finely chopped

2 scallions, thinly sliced

1 (1½") piece ginger, peeled and finely chopped

1 small cucumber, peeled, seeded, and julienned

1 carrot, peeled and julienned

Chopped roasted peanuts, to garnish

Preparation

  1. Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a bowl and add 3 tbsp. sesame oil; toss until evenly coated and set aside.

  2. In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.

calories: 650