Sesame Peanut Butter Noodles Recipe cooking

March 22, 2021

Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  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
Sesame Peanut Butter Noodles Recipe cooking

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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.

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