Recipe by Metlantis
From Easy Asian Noodles by Helen Chen, this recipe is a GREAT cool noodle dish for a hot summer day! Very versatile, I've even made it with dollar store ramen when the budget's tight - just boil the noodles (2 packs) with the flavor packets in the boiling water and drain, then cool the noodles thoroughly in ice water as the recipe suggests. Chen says, “This is a bold peanut vinaigrette that’s bursting with garlic and ginger flavor. It’s excellent on either Asian noodles or Italian pasta and is a perfect side dish to almost any grilled fish or meat. If using Italian noodles, I prefer the thinner vermicelli.” Meant as a side dish, we enjoy it as a dinner also - toss in some shredded cabbage and carrots and it really is a great summer evening meal!
Top Review by Lucky in Bayview
Yum!! Quick, easy and tasty!! I added a squirt of Siracha to the sauce and some veggies to the noodles. I thought the sauce to noodle ratio was just right. This recipe made a nice dinner and I'm looking forward to the leftovers. Thanks for posting!
- 1⁄2 lb chinese noodles, may substitute wheat, ramen, egg noodles, vermicelli
- 1⁄4 cup creamy peanut butter
- 4 tablespoons cider vinegar
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons light brown sugar
- 1 tablespoon peeled and finely minced fresh ginger
- 1 teaspoon finely minced garlic
- 2 tablespoons thinly sliced scallions, green part only
Directions See How It's Made
- In a pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.
- In a small bowl, combine the peanut butter, vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until smooth.
- Transfer the noodles to a serving bowl. When ready to serve, pour the peanut dressing over the noodles and toss well. Sprinkle scallions on top and serve at room temperature.