My take on Sesame Noodles

Don't you love sesame noodles? I do! Tasty and sooo easy (plus fun to eat)! Here's my take on it. The yuzu paste gives it a nice citrus tang. Hope you enjoy!

PreTime
55 Minutes
CookTime
25 Minutes
Yield
2 Serving

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on June 04, 2020 23:49

How to Make It

1. Step
Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 - 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!)
2. Step
Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky.
3. Step
Drain the noodles and rinse them in cold water until they are at room temperature.
4. Step
Combine the noodles and the sauce and toss until well coated.
5. Step
Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!

Ingredients

  • 500 gr buckwheat noodles (1lb)
  • 2 tbsp sesame oil
  • 3 1/2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp yuzu paste
  • 1 tbsp peanut butter (I made my own, but any smooth one will do)
  • 1 tbsp brown sugar (turbinado works fine)
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 2 tsp gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!
  • 1/2 cucumber
  • 1/4 cup roasted peanuts

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