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- 8 oz (224 grm). thin egg noodles or linguini
- 1/4 cup (60 ml) peanut or vegetable oil, divided use
- 1/4 cup (60 ml) light soy sauce
- 1/4 cup (60 ml) red wine vinegar
- 2-1/2 Tbsp (35 ml). chunky or smooth peanut butter
- 1 tsp (5 ml). sugar
- 1 tsp (5 ml). dark toasted sesame oil
- 1/2 tsp (2 ml). ground ginger
- 1/2 tsp (2 ml). salt
- 3 Tbsp (45 ml). sesame seeds
- 2 Tbsp (30 ml). garlic, minced
- 1/2 tsp (2 ml). crushed red pepper flakes
- 2 green onions, sliced
- Cook noodles in boiling water until al dente.
- Rinse, drain and toss with 2 tbsp (30 ml) peanut oil.
- Mix soy, vinegar, peanut butter, sugar, sesame oil, ginger and salt in deep jar or bowl.
- Whisk until smooth.
- Toast sesame seeds in large skillet until light brown and fragrant.
- Remove seeds.
- In same skillet, heat 2 tbsp (30 ml) peanut oil over medium heat.
- Add garlic and pepper flakes; cook and stir until garlic starts to color.
- Add noodles and soy mixture.
- Toss to mix.
- Cook just until heated through, about 2 minutes.
- Cool to room temperature.
- Sprinkle with sesame seeds and green onions.
- Notes: Thin Chinese egg noodles make a chewier dish. Crunchy and colorful toppings are: chopped peanuts, tiny pieces of celery, red bell pepper and raw carrot. This is faster to prepare than read. A great make-ahead dish.
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