Cold Sesame Noodles
Description

My attempt to replicate the recipe from the Hunan Chinese Restaurant in Princeton

Yield
4 Servings
Preparation time
0 minutes
Cooking time
15 minutes
Total time
15 minutes
Ingredients
2 T Sesame Seeds (Preferably brown)
2 T Sesame Oil
2 T Rice Vinegar
1 T Peanut Butter
1 t Sugar (Omit if your peanut butter has added sugar)
1 t Ginger & Garlic paste
3 1⁄2 T Soy Sauce
1 t Red Chilli Paste
4 T Roasted Peanuts
300 g Rice Noodles (Flat glass or Chinese egg noodles also work)
Instructions
  1. Prepare noodles according to instructions on packet. Before draining, add a dash of oil and stir to prevent sticking, then rinse noodles in cold water.
  2. For the sauce, pulse sesame seeds in a grinder until it turns into a smooth paste. Add vinegar, peanut butter, sugar, ginger/garlic, chilli paste, soy sauce, and sesame oil. Pulse again.
  3. Pour sauce into serving dish. Add noodles and toss with a pair of forks until well coated.
  4. Lightly crush the roasted peanuts with a mortar and pestle. Sprinkle the crushed peanuts over the noodles and serve.
Notes

This is probably the only thing I prepare which qualifies as vegan. Not that I have vegans over for dinner regularly, but one never knows.

Source

My variation on Elsie's recipe from Hunan in Princeton

Picture of the author