I tried a new recipe this weekend, cold sesame peanut noodles. My dad used to make this for us when we were little. He didn't have a lot of recipes in his repertoire. But I remember this being one of them. It is so peanut buttery and rich and really yummy. It is a great summer treat especially because it is cold. I know, I made it in the winter. I wasn't really thinking, but it was still really good, fresh or as leftovers. Below is the recipe:
1 cup peanut butter
2 tablespoons peanut oil
1/2 cup brewed black tea or water (I don't think I really tasted the black tea)
1/2 tablespoon minced fresh ginger
3 cloves garlic, minced
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon light soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 pounds cooked egg noodles
1 or 2 peeled, seeded, and julienned cucumber
1 cup fresh cilantro leaves
Shredded cooked chicken, if desired
1. Stir together peanut butter, peanut oil, tea, ginger, garlic, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. To add a kick, mixed in 1/2 minced jalapeno pepper or 2 teaspoons of hot chili sauce.
2. Place the egg noodles in a large bowl. Add the cucumber and cilantro and mix together with your hands.
3. Pour the peanut sauce over the noodles. Mix with your hands until evenly coated.