Prep 10 mins
Cook 15 mins
A very popular Chinese noodle in Taiwan. This is my dad's favorite dish in the summer.
- 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)
- 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.
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).
this is a nice sweet sauce that thickens upon sitting. i think it could have used some more heat, but the kids enjoyed it. i used sambal olek and served this over soba noodles, sprinkled the top with toasted sesame seeds in addition to the julienned vegetables. we have alot of sauce left over, i'm going to use it for chicken tonight.
This was very tasty, after I made some slight adjustments. I cut the dressing to a quarter of the recipe, using less soy (2 Tbsp total - next time I might use even less) and 2 Tbsp more peanut butter. Also skipped the hot water and just mixed by hand, sticking it in the microwave for 20 seconds to combine. Forgot to toss the pasta with the sesame oil but didn't miss it. I added all the optional garnishes and used somen noodles (Japanese pasta). Had more than enough dressing from the quarter recipe for 6 oz of pasta with 1 carrot, a small cuke, and green onion (so the full recipe of dressing would probably dress almost 2 lbs of pasta without veg; maybe 1 1/2 lbs with several carrots, cucumbers & green onions added). I always enjoy trying new versions of peanut sauce. Thanks for sharing yours!