Prep 15 mins
Cook 10 mins
This recipe is from Bon Appetit, July 2007. It's perfect for a summertime picnic!
- 1 tablespoon peanut oil
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 1⁄2 tablespoons sugar
- 1 tablespoon hot chili oil (or more(to taste)
- 1 1⁄2 teaspoons salt
- 1 lb fresh Chinese egg noodles (about 1/16 inch in diameter) or 1 lb fresh angel hair pasta
- 12 green onions, thinly sliced (white and pale green parts only)
- 1⁄2 cup coarsely chopped roasted peanuts
- 1⁄4 cup thinly sliced fresh Thai basil
- Heat peanut oil in small skillet over medium heat.
- Add ginger and garlic; sauté 1 minute.
- Transfer to large bowl.
- Add next 6 ingredients; whisk to blend.
- Place noodles in sieve over sink.
- Separate noodles with fingers and shake to remove excess starch.
- Cook in large pot of boiling salted water until just tender, stirring occasionally.
- Drain and rinse under cold water until cool.
- Drain thoroughly and transfer to bowl with sauce.
- Add sliced green onions and toss to coat noodles.
- Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
- Stir in peanuts and Thai basil; toss again.
- Season to taste with salt and pepper.
- Serve at room temperature.
- **Cook time does not include letting noodles absord the dressing for 1 hour.
We loved this recipe, exactly as written (except, I did add a little cilantro, as well) I will make this, a lot! Thanks!
This was so good. I reduced the amount of sesame oil as I think it can be overpowering sometimes. I added only a fraction of the salt as well as the soy sauce added enough saltiness for me.