This recipe came out delicious. I would definitely make this again and again.
- ¾ pound of dried rice noodles
- 2 tbsp. toasted sesame oil, plus a splash to loosen noodles
- 2 tbsp. tahini
- 1 tbsp. smooth peanut butter
- 3 ½ tbsp. soy sauce
- 2 tbsp. Chinese rice vinegar
- 1 tbsp. granulated or brown sugar
- 1 tbsp. finely grated ginger
- 2 tsp. minced garlic (from 1 medium-large clove)
- Chile-garlic paste, to taste
- ½ pound cucumber, very thinly sliced
- ½ cup roasted, salted peanuts, roughly chopped
- A handful of fresh herbs, such as mint and cilantro, for garnish
- Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
- Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tbsp. sesame oil, sugar, ginger, garlic, and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
- Toss sauce with cold noodles.
- Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.
- Serving Size: 4