Noodles with carrot and cucumber
4 servings
10 minutes
Noodles with carrots and cucumbers are a light, aromatic, and refreshing dish that combines traditional European culinary techniques with Asian notes. Born from the search for balance between heartiness and freshness, it has become a popular choice for light summer lunches or dinners. Tender egg noodles soaked in sesame oil take on a soft, slightly nutty flavor, while the crunchy vegetables—carrots and cucumbers—add texture contrast and freshness. The sauce made from sesame and peanut paste, soy sauce, and ginger fills the dish with a deep, rich flavor with a hint of spiciness. Topped with roasted peanuts, it gains extra crunchiness, making each bite unforgettable. This dish is perfect as a standalone treat or as part of a larger culinary experience.
1
Bring water to a boil in a large pot. Add the noodles and cook until al dente for about 5 minutes; drain in a colander and rinse with cold water. Transfer to a bowl, add 3 tbsp of sesame oil; mix and set aside.
- Egg noodles: 450 g
- Sesame oil: to taste
2
In another bowl, mix the remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, spicy paste, sesame, garlic, shallots, and ginger. Pour the prepared sauce over the noodles, add cucumbers and carrots, and mix.
- Sesame oil: to taste
- Soy sauce: 3.5 tablespoons
- Wine vinegar: 2 tablespoons
- Tahini: 2 tablespoons
- Peanut oil: 2 tablespoons
- Sugar: 1 tablespoon
- Sambal oelek: 2.5 teaspoons
- Toasted sesame seeds: 2 teaspoons
- Garlic: 2 cloves
- Shallot: 2 heads
- Cucumbers: 1 piece
- Carrot: 1 piece
- Ginger root: 1 piece
3
Transfer to a serving dish and sprinkle with peanuts.
- Roasted peanuts: to taste
