Sesame Peanut Butter Noodles
- Active Time 15m
- Total Time 15m
Makes 2 appetizer servings
Many of the food critics in New York City consider Michael Tong to be the city's outstanding Asian restaurateur. I have been a regular patron of Shun Lee since 1973. Early on, I fell in love with this dish and have always enjoyed it as an appetizer or a side dish.
- 4 ounces fine egg noodles
- 4 teaspoons sesame oil
- 1/4 cup sesame paste or smooth or chunky peanut butter
- 3 tablespoons hot water
- 1 teaspoon Szechuan chili paste or hot sauce
- 2 teaspoons sugar
- 1 tablespoon chopped garlic
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
In a large saucepan, bring 6 cups of water to a boil. Add the noodles and cook, stirring occasionally, until they are tender, 7 minutes or less. Drain noodles and run under cold water until they are thoroughly chilled and the strands are separated. Drain thoroughly. Turn the noodles into a bowl and toss with 1 teaspoon of the sesame oil. Set aside.
Spoon the sesame paste or peanut butter into a mixing bowl. Gradually add the hot water. Stir in the chili paste, sugar, garlic, vegetable oil, soy sauce, vinegar, salt to taste and 1 tablespoon sesame oil. Mix until well combined.
Arrange the noodles on a serving dish. Spoon the sauce over the noodles. Serve warm or cold.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
631 calories; 42g total fat; 54mg cholesterol; 1471mg sodium; 53g carbohydrates; 4g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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