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Sesame Peanut Noodle Salad

By: Seattle Dad

"Cold egg noodles are tossed with fresh cilantro and cucumber and dressed with a tangy peanut sauce to make a delightful summertime treat in this recipe."

Rate/Review | Read Reviews (13)

Prep Time:
35 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup natural peanut butter
2 tablespoons peanut oil
1/2 cup brewed black tea
1/2 tablespoon minced fresh ginger
3 cloves garlic, minced
1/2 jalapeno pepper, minced
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon light soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 pounds cooked egg noodles
1 cup peeled, seeded, and julienned cucumber
1 cup fresh cilantro leaves

Directions

Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.