Andrew Zimmern Cooks: Cold Peanut Sesame Noodles

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a cheaper soy sauce alternative.

Discuss the types of noodles, emphasizing the use of fresh nested noodles, preferably thin egg or wonton noodles.

Boil a large pot of water, adding a handful of salt until it tastes like seawater.

Add the separated noodles to the boiling water and stir gently to prevent sticking.

Cook the noodles for about 2 minutes and 15 seconds, then rinse them under cold water while massaging them to cool them down.

Add a teaspoon or two of peanut oil to the cooled noodles to prevent sticking and keep them moist.

Toast szechuan peppercorns in a pan, then add them to a blender.

Add sesame oil, soy sauce, sugar, rice wine vinegar, mirin, and toasted sesame paste to the blender.

Add shallots, half a fresh hot chili, two-thirds of a garlic clove, and a piece of ginger to the blender and blend until smooth.

Slice cucumber into eighth of an inch batons and scallions at a 45-degree angle for garnish.

Add fresh cilantro sprigs to the garnish mixture.

Blend the sauce until smooth and check the consistency, ensuring it is not too thick.

Toss the noodles with the blended sauce and garnish with cucumber, scallions, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens