- 8 ounces Chinese egg noodles
- 2 TBSP peanut oil
- 3 TBSP dark/toasted sesame oil
- 4 cloves garlic, minced
- 1-2 TBSP freshly grated ginger (depending on how much you enjoy ginger)
- 2 scallions, sliced thin
- 1/2 cup creamy peanut butter
- 3 TBSP reduced sodium soy sauce or tamari
- 1 tsp red chili paste- I've used Sriracha Hot Chili Sauce and had good results
- 2 TBSP brown sugar
- 3 TBSP rice vinegar
- 6 TBSP hot water
- 1.5 TBSP sesame seeds, toasted
- Cook the noodles to al dente, according to package directions. When cooked, drain and rinse noodles until room temperature.
- Put noodles in a large bowl, making sure that all of the water has been drained. Toss them in the sesame oil to keep them from sticking together.
- Heat the peanut oil in a pan over medium heat. Cook the scallions, garlic, ginger, and chili paste until soft. Stir in the brown sugar, peanut butter, vinegar, soy sauce, and water. Mix until the peanut butter is blended in and the sugar has dissolved.
- Toss your noodles in the peanut butter mixture and stir in the toasted sesame seeds.
- Chill for a few hours and serve.