Cold sesame peanut noodles

Name: Cold sesame peanut noodles
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tablespoons Soy sauce; 2 tablespoons Peanut butter; 2 cloves Garlic; 2 teaspoons Sugar; 3 tablespoons Tahini; 2 u Spring Onions; 1 u Cucumber; 4 teaspoons Sesame Seed Oil; 400 g Noodles; 1 handful Roasted Peanut; 4 tablespoons Water; 2 tablespoons Chinese black vinegar; 1 tablespoon Chilli oil

Fideos fríos con sésamo y cacahuete

Easy

Contains allergens

Cereales con glutenSojaCacahuetesSésamoHuevos(may contain)

Author: Equipo Cocinoa
Preparation time: 17 min
Servings: 4

Summary

Cold wheat noodles in a creamy sauce of sesame and peanut, soy, black vinegar and garlic, topped with crunchy cucumber and spring onion. A Chinese summer dish that takes 20 minutes and keeps well in a lunchbox.

Ingredients

4 servings

3 tablespoons Soy sauce
2 tablespoons Peanut butter (unsweetened)
2 cloves Garlic (grated)
2 teaspoons Sugar
3 tablespoons Tahini (or Chinese sesame paste)
2 u Spring Onions (thinly sliced)
1 u Cucumber (cut into thin matchsticks)
4 teaspoons Sesame Seed Oil (toasted, 1 tablespoon for the sauce and 1 teaspoon for the noodles)
400 g Noodles (wheat noodles, Chinese style, or thin spaghetti)
1 handful Roasted Peanut (chopped)
4 tablespoons Water (hot, to loosen the sauce)
2 tablespoons Chinese black vinegar (or rice vinegar)
1 tablespoon Chilli oil (to taste) (optional)

Instructions

Make the sauce: in a bowl, mix the tahini, peanut butter, sugar and garlic. Add the soy sauce and vinegar a little at a time, whisking with a fork; it will seize at first but soon turns smooth. Loosen it with the hot water, a spoonful at a time, until it is like runny yoghurt, then finish with a tablespoon of sesame oil.
5 min
Cook the noodles in plenty of boiling water for the time on the packet, until tender but still with a little bite.
5 min
Drain and rinse them under the cold tap, rubbing them with your hands, to wash off the starch and cool them completely. Drain very well and toss with the teaspoon of sesame oil so they do not stick.
2 min
Cut the cucumber into thin matchsticks, slice the spring onions and chop the peanuts.
5 min
Divide the noodles between bowls, spoon over the sauce and top with the cucumber, spring onion and peanuts. Add chilli oil to taste and mix well at the table before eating.

Notes

Cold noodles with sesame sauce (majiang liangmian) are sold by street vendors across northern China and Sichuan in summer. Chinese sesame paste is made from toasted seeds and is darker and stronger than tahini; if you use tahini, the peanut butter and toasted sesame oil make up the difference. Choose unsweetened peanut butter; if yours is sweetened, leave out the sugar. At first the sauce thickens and looks as if it is splitting when you add the liquids: keep whisking and loosen it with hot water until it is like runny yoghurt. If you have no Chinese black vinegar, use rice or cider vinegar. To take to work, keep the noodles and sauce separately in the fridge for up to 2 days and cut the cucumber just before eating; the sauce thickens when cold, so loosen it with a little water. Add some shredded cooked chicken, tofu or a boiled egg to make it a full meal. For a vegan version, check that the noodles are egg-free. Contains gluten, soy, sesame and peanuts.