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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghettini

  2. 4 tablespoons 60ml Oriental sesame oil

  3. 1/2 cup 99g / 3 1/2oz Natural-style peanut butter

  4. 1/3 cup 78ml Tamari soy sauce

  5. 3 tablespoons 45ml Chinese rice wine - or sherry

  6. 1 tablespoon 15ml Water

  7. 1 1/2 tablespoons 22ml Rice vinegar - or other vinegar

  8. 1 tablespoon 15ml Vegetable oil

  9. 1 tablespoon 15ml Light brown sugar - firmly packed

  10. 3 Garlic - minced

  11. 1 teaspoon 5ml Fresh ginge - minced

  12. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes -

  13. Milder version)

  14. 1 Cucumber peeled & cut lengthwise - thinly sliced

Instructions Jump to Ingredients ↑

  1. Cook the spaghettini al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.

  2. To make the sauce, combine the remaining 2 tablespoons sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using.

  3. Just before serving, gently toss the noodles with the sauce, cucumbers, and half the scallions. Garnish with the remaining scallion

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