Cold Peanut-Sesame Noodles

Name: Cold Peanut-Sesame Noodles
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: Kosher salt; 12 ounces flat Chinese egg noodles; 3/4 cup strong brewed green tea; 1/3 cup natural peanut butter; 1/4 cup soy sauce; 1/4 cup rice vinegar (not seasoned); 3 tablespoons packed light brown sugar; 1/4 cup roasted peanut oil; 2 tablespoons toasted sesame seeds, plus more for topping; 1 teaspoon chili-garlic sauce; 1 teaspoon toasted sesame oil; 1 1-inch piece ginger, peeled; 1 small clove garlic; 2 carrots, finely grated; Chopped fresh cilantro and peanuts, for topping

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Level: Easy
Total: 1 hr 25 min

Prep: 1 hr
Cook: 25 min

Yield: 6 servings

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Ingredients

Kosher salt

12 ounces flat Chinese egg noodles

3/4 cup strong brewed green tea

1/3 cup natural peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar (not seasoned)

3 tablespoons packed light brown sugar

1/4 cup roasted peanut oil

2 tablespoons toasted sesame seeds, plus more for topping

1 teaspoon chili-garlic sauce

1 teaspoon toasted sesame oil

1 1-inch piece ginger, peeled

1 small clove garlic

2 carrots, finely grated

Chopped fresh cilantro and peanuts, for topping

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

Photograph by Con Poulos

Courtesy of Food Network Magazine