Sichuan Sesame Cold Noodles

Name: Sichuan Sesame Cold Noodles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 6 ounce spaghetti (dry); 3 tablespoon tahini; 2 tablespoon soy sauce; 1.5 tablespoon black vinegar; 1 tablespoon chili oil; 1 teaspoon granulated sugar; 1 clove garlic (minced); 2 tablespoon water (warm); 1 English cucumber (medium, cut into matchsticks); 2 green onions (thinly sliced); 2 tablespoon roasted peanuts (crushed)

Chilled wheat noodles smothered in a rich, spicy garlic-sesame sauce, finished with matchstick cucumbers and toasted peanuts.

Prep: 10 min
Cook: 8 min
Total: 18 min
Servings: 3
Cuisine: Chinese
Difficulty: Easy

Dietary

Vegetarian
Vegan
Dairy-Free
Egg-Free
Pescatarian
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
Low-Calorie

Ingredients

6 ounce spaghetti (dry)
3 tablespoon tahini
2 tablespoon soy sauce
1.5 tablespoon black vinegar
1 tablespoon chili oil
1 teaspoon granulated sugar
1 clove garlic (minced)
2 tablespoon water (warm)
1 English cucumber (medium, cut into matchsticks)
2 green onions (thinly sliced)
2 tablespoon roasted peanuts (crushed)

Instructions

Cook the spaghetti in a large pot of boiling water for 8 minutes until al dente. Drain and rinse under cold running water until completely cooled, then drain thoroughly.
In a medium mixing bowl, whisk together the tahini, soy sauce, black vinegar, chili oil, granulated sugar, minced garlic, and warm water until a smooth, pourable sauce forms.
Add the cooled spaghetti to the bowl and toss thoroughly until the noodles are evenly coated in the sesame sauce.
Divide the sauced noodles into three containers. Top with the matchstick English cucumber, sliced green onions, and crushed roasted peanuts.

Notes

If the sauce thickens too much after refrigeration, stir in a teaspoon of cold water or a drizzle of sesame oil before eating.

Nutrition (per serving)

Calories: 410
Protein: 13 g
Carbohydrates: 52 g
Fat: 17 g
Fiber: 4 g
Sodium: 710 mg
Saturated Fat: 2.4 g
Sugar: 5 g