Insanely delicious noodle recipe. PLUS you can refrigerate the sauce and it's great for chicken satay's the next night. :)
Course Main Course, Sauce
Cuisine Asian
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Servings 4large servings
Calories 327kcal
Author The Art of Doing Stuff
Ingredients
3Tablespoonssesame seedstoasted
2TablespoonsSoy Sauce
¼cuppeanut butter
2Tablespoonsrice vinegar
4Tablespoonsbrown sugar
1Tablespoon gingerfresh, grated
1clovegarlic
½teaspoonhot sauce
¼tsp.hot pepper flakes
½cuphot waterapproximately
1lbChinese Noodleslike Instant noodles for instance
4green onionssliced thin
1carrotgrated or sliced in matchsticks
1red bell peppersliced very thin
Instructions
To toast your sesame seeds just put them in a dry pan over medium low heat and toast until golden.
Reserve 1 Tablespoon of the sesame seeds for garnish.
Add the sesame seeds, soy sauce, peanut butter, rice vinegar, brown sugar, ginger, garlic, hot sauce, and pepper flakes to a blender or food processor. Blend until combined well.
Add the water a tiny bit at a time until the sauce becomes runny like cream. Stop adding water once you're at the right consistency. You might not use all the water.
Cook the noodles according to package directions. Instant noodles only take 1 minute to cook.
Strain noodles and add the green onions, carrots and red peppers. Toss with the sauce then garnish with reserved sesame seeds.
Notes
For the vegan version choose noodles made without eggs.