Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
- 1 lb. Chinese egg noodles, fresh or frozen
- 1⁄4 cup toasted sesame oil
- 3 1⁄2 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp. sesame paste
- 2 tbsp. smooth peanut butter
- 1 tbsp. sugar
- 2 1⁄2 tsp. chile-garlic paste, such as sambal oelek
- 2 tsp. toasted sesame seeds
- 2 cloves garlic, finely chopped
- 2 scallions, thinly sliced
- 1 small cucumber, peeled, seeded, and julienned
- 1 carrot, peeled and julienned
- 1 (1 1/2″) piece ginger, peeled and finely chopped
- Chopped roasted peanuts, to garnish
- Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a bowl and add 3 tbsp. sesame oil; toss until evenly coated and set aside.
- In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.