Cold Sesame Noodles anyone?

Let me start by saying thank you to my brother for making me absolutely OBSESSED with cold sesame noodles. Since moving to Colorado I can not find cold sesame noodles anywhere! I finally just made my own, and let me tell you, its better than any take out I've ever had.

Cold Sesame Noodles

Cold Sesame Noodles

Serves 4

Prep time: 15 minutes

Total time: 25 minutes

Ingredients

12 oz spaghetti pasta or Asian rice noodles

3 TBSP sesame oil

1-inch piece fresh ginger, minced

3 garlic cloves, minced

1 tsp red chili paste

half of a lemon, juiced

2 TBSP brown sugar

½ C creamy peanut butter

3 TBSP rice vinegar

3 TBSP soy sauce

6 TBSP hot water

1 TBSP toasted sesame seeds

2 green onions, thinly sliced on the diagonal

2 carrots julienne

1 cucumber julienne

• Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain and rinse with cold water until cold. Be sure to drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Set aside to cool completely.

• In a blender combine the peanut oil, ginger, garlic, chili paste, lemon juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend well. Toss the noodles with the peanut sauce until fully coated.

• Serve at room temperature or chilled; garnish with the sesame seeds, green onions, carrots and cucumber.

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