Source:

Marianna

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.