Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 2 appetizer servings
|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|
EatingWell Free Trial Issue!
You May Also Like
Skewered Tricolor Tortellini
See More Similar Recipes »
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.