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Takeout-Style Sesame Noodles Recipe

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This recipe for Takeout-Style Sesame Noodles is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 tbs. sesame oil, plus a splash
3 1/2 tbs. soy sauce
2 tbs. Chinese rice vinegar
2 tbs. Chinese sesame paste
1 tbs. smooth peanut butter
1 tbs. sugar
1 tbs. finely grated ginger
2 tsp. minced garlic
2 tsp. chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-by-1/8-by-2-inch sticks
1/4 cup chopped roasted peanuts
1 cup shredded napa cabbage
1 cup cooked shredded chicken (optional)

Directions:
Directions:
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste. Pour the sauce over the noodles and toss. (May add shredded chicken.) Transfer to a serving bowl, and garnish with cucumber, cabbage and peanuts.

 

 

 

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