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Cold Sesame Peanut Noodles
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Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
In a small saucepan over medium heat, whisk 3 tablespoons soy sauce, 2 tablespoons rice vinegar, ½ tablespoon brown sugar, 2 tablespoons creamy peanut butter, ½ tablespoon minced ginger, 1 tablespoon toasted sesame oil, optional minced garlic, and ½–1 cup chicken broth until the peanut butter melts and the sauce is smooth and pourable, 2–3 minutes. Cool slightly — it thickens as it sits.
- 2
Cook 12 oz linguine or Chinese egg noodles in salted water until al dente. Drain and rinse under cool running water until the noodles feel cold and aren't sticky; drain well.
- 3
Toss the noodles with the sauce in a large bowl until every strand is coated. If it looks stiff, add a splash more broth and toss again.
- 4
Serve cold or at cool room temp topped with ½ cup sliced scallions, julienned cucumber, and toasted sesame seeds. You want cold noodles in a creamy peanut-sesame sauce with crunchy cucumber — not a stiff peanut paste clump or warm, gummy noodles stuck together.