Summer Sesame Noodles



-1 tablespoon minced fresh ginger

-1/3 cup soy sauce

-3 tablespoons sesame oil

-3 tablespoons peanut butter

-3 tablespoons sugar

-3 tablespoons rice vinegar

-2 tablespoons sake

-1 small garlic clove, minced

-3 tablespoons tahini

-1 small shallot, minced

-5 tablespoons peanut oil

-1 pound dried Chinese egg noodles or spaghetti

-1/2 large seedless cucumber-peeled, halved lengthwise, seeded and cut into fine matchsticks

-4 scallions, thinly sliced

-2 red peppers thinly sliced

-1 teaspoon Sriracha sauce


In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, tahini, shallot, Sriracha and 3 tablespoons of the peanut oil and puree until smooth. Transfer the sauce to a bowl and refrigerate for 45 minutes.

In a large pot of boiling water, cook the noodles until al dente. Drain and rinse under cold running water until chilled. Shake out the excess water and blot dry; transfer the noodles to a bowl and toss with the remaining 2 tablespoons of peanut oil. Add the peanut-sesame sauce and toss well to coat. Garnish with the cucumber and scallions and drizzle with more Sriracha as desired.

Dinner & A Playlist // 7 from HouseOfPlates on 8tracks Radio.

1) Slow Down - Poolside

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3) Elephant - Tame Impala

4) Hurricane - MS MR

5) I'll Be Alright - Passion Pit

6) Silver Springs - Lykki Li

7) Yet Again - Grizzly Bear

8) Ruin - Cat Power

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