Chilled Chinese Noodles with Peanut Sauce
Cool, springy noodles tossed in a creamy, gently spicy peanut sauce—perfect for hot summer days.
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Servings: 4 personnes
Calories: 492kcal
Equipment
- 1 Wok
- 1 Saladier
Ingredients
- 320 g dried noodles of your choice
- 4 cloves minced garlic
- 2 minced fresh ginger
- 1 tablespoon neutral oil for sautéing
- 1 onion, finely diced
Sauce
- 1.5 tablespoon brown sugar
- 130 g creamy peanut butter
- 3 tablespoons light soy sauce
- 80 ml warm water
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoons sriracha
- 1 teaspoon red pepper flakes
For garnish
- toasted sesame seeds
- 2 stalks green onions, thinly sliced for garnish
- roasted peanuts, crushed
Procédé
- Bring a large pot of water to a rolling boil. Cook the noodles according to the package instructions. Drain, rinse under cold water to stop the cooking, and set aside.
- In a medium bowl, combine all of the sauce ingredients.
- Whisk until the mixture is silky-smooth, adding a splash more water if needed.
- Heat the oil in a large saucepan or wok over medium-high heat. Add the ginger and garlic; sauté for about 2 minutes. Stir in the onion and cook for 1 minute more.
- Pour the peanut sauce into the pan and simmer for 1–2 minutes.
- Transfer the drained noodles to a large bowl and toss with the warm sauce until every strand is coated.
- Toss thoroughly—the noodles should be evenly coated.
- Divide among serving bowls and finish with crushed peanuts, sesame seeds, and sliced green onions.
Nutrition
Calories: 492kcal | Féculents: 65g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 1155mg | Potassium: 249mg | Fiber: 7g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
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