Cold Peanut Noodles
  • 12 oz. Chinese noodles
  • 1/2 cucumber
  • 6 oz fresh bean sprouts
  • 1 small carrot
  • 4 oz fresh green beans (optional)
  • Sauce:
  • 4 cloves garlic, crushed
  • 1 inch ginger root, chopped very fine
  • 1 tblsp mushroom soy sauce
  • 1 tblsp regular soy sauce
  • 3 tblsp honey
  • 3 tblsp peanut butter
  • 1 tblsp sesame oil
  • 1 tsp chili paste
  • 1 1/2 tblsp rice wine vinegar
  1. Boil the noodles for 4 minutes, stirring occasionally. Drain and turn out into a pot with water and ice. You want the noodles to cool
  2. quickly. When the temperature has stabilized, pick out the remaining ice cubes and drain again. Place in the refrigerator until just
  3. before serving.
  4. Seed the cucumber and cut into julienne slices. Cut the carrot into very fine strips. You can use a large grater blade. Rinse the bean
  5. sprouts and put them into ice water for 15-20 min. Green beans should be blanched then julienned.
  6. Mix the sauce ingredients and taste to adjust the seasonings. The key to this dish is a balance between salt, sweet, sour, and a hint of
  7. spice.
  8. Just before serving, toss the noodles with a couple teaspoons of sesame oil, then toss with the sauce and vegetables