Cold Peanut Ginger Noodles
This is a simple, streamlined version of the classic cold noodle dish. A combination of crunchy peanut butter and sesame oil gives the dressing an earthy nuttiness, which contrasts with the heat of chile crisp and tanginess of lime juice. But the real draw is a sprinkling of chopped crystallized ginger, which adds sweet-spicy chewiness amid the noodles and cucumbers. You can make this a few days in advance: It holds up very well in the fridge. Just toss well before serving since the dressing tends to pool at the bottom of the container.
Prep Time
0h 10m
Cook Time
0h 15m
Ingredients
12
Yield
6 servings
Calories
-
Method
Step-by-step instructions
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, reserving about ⅔ cup of starchy pasta water.
While the pasta cooks, in a large bowl, combine peanut butter, soy sauce, chile crisp, sesame oil and ginger. Whisk in enough of the pasta water to make a loose, smooth dressing.
Add the cucumber slices to the bowl on top of the dressing, but don’t mix in. Drizzle cucumber lightly with a little more soy sauce.
Add the drained pasta, scallions, crystallized ginger and lime juice to the bowl and toss well, adding more pasta water if needed to make a glossy dressing. Taste and add more chile crisp, soy sauce and lime juice as needed. Top with cilantro and extra ginger if you like, then serve.
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