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).
- 226.79 g chinese noodles or 226.79 g spaghetti or 226.79 g fettuccine pasta
- 29.58 ml dark sesame oil
- 88.74 ml peanut butter
- 59.14 ml water
- 133.10 ml soy sauce
- 88.74 ml tahini (sesame paste)
- 118.29 ml sesame oil
- 29.58 ml sherry wine
- 19.71 ml rice wine vinegar
- 59.14 ml honey
- 4 clove garlic, minced
- 9.85 ml minced fresh ginger
- 14.79-29.58 ml hot sauce
- 118.29 ml hot water
- 1 carrot, peeled (optional)
- 1 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.