Cold Sesame-Peanut Noodles with Scallions & Cucumber

Cold Sesame-Peanut Noodles

with Scallions & Cucumber

15 MIN
$11.99 2 Servings
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From the Test Kitchen

Here, you'll toss chilled, springy noodles in an umami rich sauce of peanut butter, soy sauce, sesame oil, spicy sambal oelek, and more. You'll serve the noodles with marinated cucumber and sesame seeds for a welcome crunch.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Cold Sesame-Peanut Noodles with Scallions & Cucumber
Title
  • ½ lb Lo Mein Or Ramen Noodles
  • 2 Scallions
  • 1 Persian Cucumber
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Tahini
  • 1 Tbsp Sugar
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds. In a bowl, combine the sliced cucumber, sesame seeds, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the peanut butter spread, tahini, sesame oil, remaining vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the noodles & serve your dish

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of sesame-peanut sauce; stir to combine. Serve the dressed noodles garnished with the sliced green tops of the scallions and marinated cucumber. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds. In a bowl, combine the sliced cucumber, sesame seeds, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the peanut butter spread, tahini, sesame oil, remaining vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the noodles & serve your dish

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of sesame-peanut sauce; stir to combine. Serve the dressed noodles garnished with the sliced green tops of the scallions and marinated cucumber. Enjoy!

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