Find a recipe

Cold Chinese Noodles With Spicy Honey Peanut Sauce

YIELD: Makes 4 servings

INGREDIENTS

1 lb. - fresh wheat-flour Chinese noodles or dried thin spaghetti

4 T - toasted Asian sesame oil

4 T - soy sauce

1 cup - smooth peanut butter

1/4 cup - honey

3 T - Chinese sesame paste

3 T - unseasoned Japanese rice vinegar

2 to 4 T - warm water

1/2 tsp. - coarse salt

1/4 to 1/2 tsp. - crushed red pepper

3 - scallions, cut into thin diagonal slices (green and white parts)

1 large - carrot, coarsely shredded

1/2 - crisp seedless cucumber, cut into thin strips (1/4 by 1 inch)

2 T - cilantro, finely chopped

DIRECTIONS

Heat a large pot half filled with water to boiling. Place the noodles in the water and
cook, for about 4 minutes for fresh noodles and 8 minutes for dried spaghetti, or until
tender. Drain well and rinse with cold water, lifting the cooked noodles with tongs to prevent
sticking. Shake in a colander to remove excess water. Put the noodles in a large bowl.
Add 2 T each of the sesame oil and the soy sauce. Refrigerate for about 1 hour.

To make the peanut sauce, combine the remaining 2 T each of sesame oil
and soy sauce, peanut butter, honey, sesame paste, vinegar, 2 T of warm water,
salt, and red pepper in a blender or the bowl of a food processor. Blend or process until the
sauce is smooth. Taste and adjust the seasoning with more salt and red pepper, if desired.

Adjust the thickness of the sauce with more warm water, adding it 1 T at a time,
if needed. Set aside at room temperature.

When the noodles are chilled, add the peanut sauce and toss with tongs to distribute
evenly. Spread the noodles on a deep platter and top with the scallions, carrots, cucumber,
and cilantro.