Noodles with Carrot and Cucumber
Main Dishes • European
Description
Noodles with Carrot and Cucumber
Ingredients
- Egg noodles for wok 15 oz
- Sesame Oil to taste
- Soy Sauce 3½ tablespoons
- Malt Vinegar 2 tablespoons
- Tahini 2 tablespoons
- Peanut Butter 2 tablespoons
- Sugar 1 tablespoon
- Sambal Oelek Paste 2½ teaspoons
- Toasted Cumin Seeds 2 teaspoons
- Garlic 2 cloves
- Shallot 2 heads
- Courgette 1 piece
- Carrot 1 piece
- Grated Ginger Root 1 piece
- Roasted Peanuts to taste
Step-by-Step Guide
Step 1
Bring water to a boil in a large pot. Add the noodles and cook until al dente, about 5 minutes; drain and rinse with cold water. Transfer to a bowl, add 3 tablespoons of sesame oil; mix and set aside.
Step 2
In another bowl, combine the remaining sesame oil, soy sauce, vinegar, tahini, peanut butter, sugar, sambal paste, sesame seeds, garlic, shallots, and ginger. Pour the prepared sauce over the noodles, add the cucumber and carrot, and mix.
Step 3
Transfer to a serving dish and sprinkle with peanuts.
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