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Cold Sesame Noodles
Asian style cold sesame noodles dressed with a spicy Thai peanut sauce
Course
Appetizer
Cuisine
Chinese
Prep Time
11
minutes
minutes
Total Time
11
minutes
minutes
Servings
4
people
Calories
450
kcal
Ingredients
1/2
pound
egg noodles
fresh
1
12oz
coconut milk
1 1/2
tablespoons
peanut butter
creamy
2
whole
birds eye chilies
thai
3
tablespoons
sesame oil
quality
3
tablespoons
light brown sugar
2
tablespoons
ginger
minced
2
tablespoons
soy sauce
quality
1/2
clove
garlic
minced
2
tablespoons
water
cold
5
tablespoons
cilantro
chopped
3
tablespoons
lemon zest
micro-fine
5
tablespoons
sweet chili sauce
quality
1
whole
English cucumber
1
large
scallion
julienned
Instructions
In a small sauce pan add 1 - 12 oz. can coconut milk.
Add 1 and 1/2 tbs. creamy peanut butter.
On low heat fold until incorporated.
Then add 3 tbs. light brown sugar and 2 birds eye chilies and fold until incorporated.
Then add 3 tbs. sesame oil, 2 tbs. soy sauce, 2 tbs. grated ginger and 1/2 clove of grated garlic. fold until incorporated.
Add 5 tbs. sweet chile sauce, 5 tbs. chopped cilantro and 3 tbs. lemon zest.
Let sit for 5 minutes and check for consistency.
If your sauce is too thick and clumpy, fold in 2 tbs. cold water. (do not refrigerate).
Bring 4 quarts salted water to a boil.
Add egg noodles and let cook for 9 minutes.
Strain noodles and shock them in ice water for 5 minutes, then strain and set aside.
Add 1 peeled and baton cucumber, about one to two inches of English cucumber and transfer to a large bowl.
Fold in your peanut sauce using a rubber spatula.
Add your cold egg noodles in 1/2 batches.
Gently fold 1 julienne scallion to each half.
Using a wide fork, twist the noodles with peanut sauce "Italian Style" over a plate. drizzle more peanut sauce on top.
Garnish with scallions. Serve immediately.
Nutrition
Sodium:
519
mg
|
Calcium:
51
mg
|
Vitamin C:
40.8
mg
|
Vitamin A:
390
IU
|
Sugar:
22
g
|
Fiber:
3
g
|
Potassium:
405
mg
|
Cholesterol:
47
mg
|
Calories:
450
kcal
|
Saturated Fat:
2
g
|
Fat:
16
g
|
Protein:
11
g
|
Carbohydrates:
66
g
|
Iron:
1.9
mg