1/4 cup smooth peanut butter
1 tbsp + 1 tspn rice vinegar
1 tspn soy sauce
1 tspn brown sugar
1/4 tspn minced garlic
1/2 tspn grated fresh ginger
1/2 tspn sesame oil
1 package ramen noodles, any flavor
1 tbsp sesame seeds plus more for garnish
1 scallion, green and light green parts, thinly sliced
1/4 cup diced peeled cucumber
- In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, brown sugar, garlic, ginger, and sesame oil. Set aside.
- Cook the ramen noodles in boiling water for 2 1/2 minutes (discard the ramen seasoning). Drain in a colander then return the hot noodles immediately to the pot. Add the sauce and stir to coat completely. Stir in 1 tbsp sesame seeds. To serve, place the noodles in a bowl and top with the scallions, cucumber, and additional sesame seeds. The noodles will keep, covered and refrigerated, for 2 to 3 days. If the noodles clump together, break them up a little with a fork before serving.
Recipe courtesy of Ramen To The Rescue Cookbook by Jessica Harlan
China [ print this recipe for Cold Sesame Noodles ]