I have been a Food Network Junkie since that channel began, I literally started watching it at 13 years old. I love watching cooking shows and trying the recipes at home. Sometimes they are as good as they look and sometimes it is just a failed attempt but I found a winner in this one. This is a Tyler Florence recipe and it is great, it is as good as any takeout you can get. My husband loves this dish and if you are looking for something to try that is different than your same repertoire of recipes this would be a good one. It is a Thai inspired dish and it does not call for any meat/seafood in the recipe but I like to add shrimp or chicken to it but you can do whatever you like.
Ingredients :
1/2 pound Chinese egg noodles (I use 12 oz. of Angel Hair pasta or Soba Noodles are great also)
3 tablespoons dark sesame oil
2 tablespoons peanut oil (I don't have peanut oil so I used vegetable oil)
2 green onions, thinly sliced on the diagonal
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal oelek
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
Cucumber slices, for garnish (I haven't added this but I usually do 1 red pepper thinly sliced)
Fresh cilantro leaves, for garnish
Directions:
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.
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