Recipe by Izzy Knight
A very popular Chinese noodle in Taiwan. This is my dad's favorite dish in the summer.
Top Review by HeatherFeather
What a delicious dish! I had tasted a similar recipe in a favorite restaurant and have been hoping to find a version to make at home for several years. Well - this one was perfect. I loved the taste of the sauce - all those ingredients pack in so much great, unique flavor. I chose to add all of the optional veggies and stirred them right in with the noodles, then waited for this to chill a bit before tasting it and like the previous reviewer, sprinkled sesame seeds on top of the finished product. The recipe makes a lot of extra sauce - I found that I only needed about 1 cup (full batch made 2 1/4 cups).
- 8 ounces chinese noodles or 8 ounces spaghetti or 8 ounces fettuccine pasta
- 2 tablespoons dark sesame oil
- 6 tablespoons peanut butter
- 1⁄4 cup water
- 9 tablespoons soy sauce
- 6 tablespoons tahini (sesame paste)
- 1⁄2 cup sesame oil
- 2 tablespoons sherry wine
- 4 teaspoons rice wine vinegar
- 1⁄4 cup honey
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 -2 tablespoon hot sauce
- 1⁄2 cup hot water
- 1 carrot, peeled (optional)
- 1⁄2 medium firm cucumber, peeled,seeded,and julienned (optional)
- 2 green onions, thinly sliced (optional)
Directions See How It's Made
- Cook noodles in a large pot of boiling water over medium heat.
- Cook until barely tender and still firm.
- Drain immediately and rinse with cold water until cold.
- Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
- FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.
- Thin with hot water to consistency of whipping cream.
- For garnish, peel flesh of carrot in short shavings about 4" long.
- Just before serving, toss noodles with sauce.
- Garnish with cucumber, green onion, and carrot.
- Serve cold.