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Cold Sesame Peanut Noodles

Yields1 Serving

 1/2 lb fresh thin Chinese egg noodles
 a few stalks of asparagus, cut into 1-inch lengths
 a few broccoli florets
 half a bell pepper, thinly sliced
 a chunk of cucumber, cut into sticks
 a few pea pods
 chopped leftover cooked chicken (optional)
 sesame seeds or chopped peanuts or cilantro, for garnish (optional)
 3 Tbsp. rice vinegar
 3 Tbsp. peanut butter or sesame paste
 3 Tbsp. soy sauce
 2 Tbsp. honey
 1 Tbsp. dark sesame oil
 a small squirt of sriracha or garlic-chili paste

Bring a large pot of water to a boil, add the noodles and cook according to the package directions - they should only take about 5 minutes. As they cook, chop your veg, and throw any green ones (asparagus, broccoli) into the pot with the noodles for the last minute or two, which will brighten them up and tenderize them a bit.


Drain the noodles (along with any veg you added) in a colander, then rinse with cold water to stop them from cooking. Drain well and put in a large bowl. Add any other veggies and meat you want to add, or none at all.


In a small jar, shake up the dressing ingredients and pour overtop. Toss with tongs. Sprinkle with sesame seeds, peanuts or cilantro and serve immediately or refrigerate until needed.