Cold Oriental Noodles with Peanut Sauce
I made this for dinner this evening and had raves from the entire family!!!! First recipe tried from your site and you can be assured I will be trying many. We have very diverse tastes and your site seems to accomadate varied tastes. Thank you.
Yield
4 servingsPrep
30 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| ¼ | cup |
sesame oil
|
|
| ½ | cup |
peanut butter
natural style creamy |
|
| ⅓ | cup |
soy sauce, tamari
|
*
|
| 3 | tablespoons |
sherry
|
|
| 1 | tablespoon |
water
|
|
| 1 ½ | tablespoons |
rice vinegar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
brown sugar
light, firmly packed |
|
| 3 | cloves |
garlic
finely minced |
|
| 1 | teaspoon |
ginger root
minced |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | each |
cucumbers
peeled, sliced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 59 | ml |
sesame oil
|
|
| 118 | ml |
peanut butter
natural style creamy |
|
| 79 | ml |
soy sauce, tamari
|
*
|
| 45 | ml |
sherry
|
|
| 15 | ml |
water
|
|
| 23 | ml |
rice vinegar
|
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
brown sugar
light, firmly packed |
|
| 3 | cloves |
garlic
finely minced |
|
| 5 | ml |
ginger root
minced |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1 | each |
cucumbers
peeled, sliced |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Cook the spaghettini al dente.
Drain and rinse under cold water.
Drain very well again.
With your hands, toss the noodles with half of the sesame oil.
Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.
To make the peanut sauce, combine the remaining sesame oil with all the other ingredients except the cucumber and scallion.
Beat until well mixed.
The sauce can be kept in the refrigerator, covered, for up to 24 hours before serving.
Just before serving, gently toss the noodles with the sauce, cucumbers and half the scallions.
Garnish with the remaining scallions.
