Cold noodles with sesame and peanut butter
6 servings
40 minutes
Cold noodles with sesame and peanut butter is an amazing combination of Asian flavors adapted in Italian cuisine. Tender egg noodles infused with the aroma of toasted sesame and rich peanut butter become a true gastronomic delight. The sauce made from soy sauce, rice vinegar, and ginger adds a light spiciness to the dish, while the vegetables provide freshness and crunch. This dish is perfect for hot days when you crave something refreshing yet nutritious. It pairs wonderfully with cold drinks and can serve as an excellent main course or spicy snack at a summer picnic.
1
In a small skillet over medium heat, toast sesame seeds, stirring, for about 10 minutes until golden and fragrant. Bring water to a boil.
- Sesame seeds: 5 tablespoon
- Water: 0.5 glass
2
Set aside one spoon of roasted seeds and put the rest in the blender. Also add soy sauce, peanut butter, vinegar, sugar, grated ginger, chopped garlic, and Tabasco and blend for 30 seconds.
- Sesame seeds: 5 tablespoon
- Soy sauce: 5 tablespoon
- Peanut butter: 65 ml
- Rice vinegar: 2 tablespoons
- Light brown sugar: 2 tablespoons
- Ginger: 5 g
- Garlic: 2 cloves
- TABASCO®: 1 teaspoon
3
While the blender is running, add hot water one spoon at a time to the mixture - the consistency should be similar to thick cream.
- Water: 0.5 glass
4
Boil 6 liters of water in a pot, add a tablespoon of salt and noodles, and cook for 4 minutes until the noodles are soft. Then drain the water and rinse the noodles with cold water to cool them down. Shake well and place in a large bowl.
- Egg noodles: 450 g
- Salt: 1 tablespoon
5
Finely chop green onions and bell peppers, peel and grate the carrot. Add them and sesame sauce to the noodles and mix. Serve on plates, sprinkling the noodles with remaining sesame seeds.
- Green onions: 4 stems
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Sesame seeds: 5 tablespoon