Spicy Asian Peanut Sesame Noodles
Servings: 8
Ingredients
- 1 Tbsp peanut or canola oil
- 2 garlic cloves minced
- 2 Tbsp fresh ginger minced
- 3 Tbsp sesame oil
- 2 Tbsp balsamic vinegar
- 1 1/2 tsp salt
- 1 Tbsp hot chili oil
- 1 1/2 Tbsp sugar
- 1 pound fresh Chinese egg noodles look in produce section of grocery store
- 8 green onions thinly sliced
- 3/4 cup roasted peanuts roughly chopped
- 1/4 cup fresh basil sliced
Instructions
- Start the water to boil for the egg noodles.
- Heat the peanut oil in a small skillet until hot. Sauté the garlic and ginger for one minute.
- Place in a large bowl and whisk in the next 6 ingredients.
- Cook noodles according to package directions. Drain and rinse with cold water once cooked. Rinse until pasta becomes cool.
- Add pasta to sauce bowl and stir until pasta is well coated.
- Add sliced green onions and stir.
- Leave pasta at room temperature for at least one hour, stirring occasionally.
- Before serving, add peanuts and basil and thoroughly mix all ingredients.
Notes
To make it more or less spicy, increase or decrease the chili oil.
This dish keeps in the refrigerator for several days. Be sure to bring to room temperature before serving.