- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The secret to Andrew Zimmern's cold noodle recipe, inspired by the ones he had in China's Sichuan province, is the oil that gets drizzled on top.
Ingredient:
- 1 tablespoon minced fresh ginger
- 1/3 cup soy sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons natural, unsweetened, salted peanut butter
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons rice wine or sake
- 1 small garlic clove, minced
- 3 tablespoons Chinese sesame paste or tahini
- 1 small shallot, minced
- 5 tablespoons roasted peanut oil (see Note)
- 1 pound dried Chinese egg noodles
- 1/2 large seedless cucumber—peeled, halved lengthwise, seeded and cut into fine matchsticks
- 4 scallions, thinly sliced
- Ma la oil
