Cold Sesame Noodles With Carrots and Cucumbers

READY IN: 25mins


  • 23 cuppeanut butter
  • 23 cupdark sesame oil
  • 12 cupsoy sauce
  • 12 cupblack tea
  • 3tablespoonsdark brown sugar
  • 1 -2tablespoonsriracha sauce
  • 2tablespoonsred wine vinegar
  • 4garlic cloves, minced
  • 2teaspoonsgingerroot, minced
  • 1lb fresh Chinese egg noodles
  • 1tablespoonsalt
  • 1tablespoondark sesame oil
  • 3green onions, thinly sliced
  • 1cup shredded carrot
  • 1cup shredded cucumber

  • In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
  • Bring a stockpot of water to the boil and add the saltand cook noodlesuntil done-follow package directions.
  • Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
  • Toss the noodles with the sauce and arrange on a large platter.Top with the carrot, cucumber and scallions.
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