Ingredients Jump to Instructions ↓

  1. 5 oz. Chinese egg noodles

  2. 3 1/2 tbsp. sesame oil

  3. 3 tbsp. peanut butter

  4. 1 1/2 tbsp. soy sauce

  5. 1 1/2 tbsp. rice wine vinegar

  6. 2 tsp. sugar

  7. 1/4 to 1/2 tsp. Chinese chili oil (to taste)

  8. 1 tbsp. hot water

  9. 2 scallions, minced

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, until barely tender (about 2 minutes). Drain and rinse under cold running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 tbsp. of the sesame oil to prevent sticking.

  2. In a small bowl, gradually stir the remaining sesame oil into the peanut butter. Blend in soy sauce, rice wine vinegar, sugar, hot oil, and hot water.

  3. Spoon over noodles. Toss to coat well. Add the scallions and toss lightly. If you plan to hold the noodles overnight or longer, cover and refrigerate.


Send feedback