Chinese Noodles in Peanut Sauce
Italian AmericanLacto Vegetarian1800 min
Hakka Noodles are topped with a flavorful dressing and served with a peanut and vegetable garnish. It's a delicious dish that both kids and adults love. This recipe was submitted by Hirnakshi Joshi.
Ingredients
- 1 pound/500 grams Hakka noodles
- 2 tablespoons dark sesame oil
- Garnish: 1 carrot (peeled, julienned)
- Garnish: 1/2 firm medium cucumber (peeled, seeded, and julienned)
- Garnish: 1/2 cup roasted peanuts (coarsely chopped)
- Garnish: 2 green onions (thinly sliced)
- For the Dressing:
- 6 tablespoons peanut butter
- 1/4 cup water
- 3 tablespoons light soya sauce
- 6 tablespoons dark soy sauce
- 6 tablespoons sesame paste (ground sesame seeds)
- 1/2 cup dark sesame oil
- 2 tablespoons sherry (or any wine of your choice)
- 4 teaspoons white vinegar
- 1/4 cup honey (or sugar syrup)
- 4 medium cloves garlic (chopped fine)
- 2 teaspoons ginger (fresh and finely chopped)
- 1/2 cup water (hot)
Directions
- Gather the ingredients.
- Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold.
- Drain well and toss noodles with (2 tbsp) dark sesame oil so they don't stick together. For the dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to the consistency of whipping cream.
- For garnish, put carrot julienne in ice water for 30 minutes.
- Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot.
- Serve at room temperature.
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