- Prep: 15 min
- Cook Time: 8 min
- Total: 23 min
- Serving: 4 Servings
This classic Asian-inspired noodle dish tastes as good as take-out but is much healthier and lighter in fat. Make a double batch and enjoy the extra serving the next day for lunch.
- 4 scallions, cut into 2-inch lengths, chopped
- 1/2 cup cilantro leaves, chopped
- 2 medium carrots, peeled and grated
- 1 seedless or English cucumber, peeled and grated
- 1 pound Asian rice noodles
- 1 large clove garlic
- 1 1-inch piece fresh ginger, peeled, quartered
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup chicken broth, vegetable broth or water
- 2 tablespoons rice vinegar, unseasoned
- 1-1/2 teaspoons Asian sesame oil
- 2 teaspoons sugar
- 1 teaspoon dried hot red pepper flakes or more to taste
- Toasted sesame seeds to garnish
- Cook the noodles as directed on the package’s directions, drain and then rinse under cold water. Drain again and then place back into the pot.
- Turn a food processor on and then drop the garlic and the ginger down the processor flute. Add the peanut butter, soy sauce, broth, vinegar, oil, sugar, and pepper flakes and process the mixture until thoroughly blended.
- Pour the peanut butter mixture over the noodles and toss well to coat. Serve garnished with the toasted sesame seeds.