Total Time
15mins
Prep 10 mins
Cook 5 mins

A nice Asian side dish that goes very well with seafood skewers. I personally add a little more peanut butter because I like the taste and to thicken the sauce a little more.

Ingredients Nutrition

Directions

  1. Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender.
  2. Refresh under cold water and drain.
  3. Toss with 1 teaspoon sesame oil.
  4. Lightly toast sesame seeds in a dry skillet over medium heat.
  5. Transfer seeds to a bowl.
  6. Mince ginger and garlic.
  7. Finely chop green part of green onions and mince the rest.
  8. Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar.
  9. Correct seasoning, adding soy sauce or vinegar to taste. (May be prepared ahead to this stage.)
  10. Just before serving, toss noodles with sauce.
  11. Sprinkle with reserved green onions and sesame seeds and serve.
Most Helpful

So delicious and easy...had it twice in 3 days heh heh...shared the recipe with friends and they had great successes ...yummy great quick meal!!! Thank you fot sharing...I did add a little salt and more vinegar , I loke the bite :)

dreamavision March 24, 2013

The perfect side for coconut tilapia. I didn't rinse the noodles, just drained and mixed with the sauce, so they were still warm. Lots of nice flavors in this sauce.

Outta Here December 11, 2011

Yummy! I used tomoshiraga somen noodles that I already had (the last time I tried to buy buckwheat noodles this was the closest I could find). I forgot the extra tsp sesame oil on the noodles because I made the sauce first and just tossed in the noodles when they were done cooking. For my taste, I thought the proportions of sauce ingredients were just right as written. Thanks for the recipe!

flower7 April 26, 2009