Sesame Peanut Noodles

A quick noodle dinner with tender wheat noodles, crisp cucumber and carrots, and a savory-sweet peanut sauce finished with toasted sesame flavor.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces dried wheat noodles
• 0.5 cup creamy peanut butter
• 0.25 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 1 medium cucumber
• 2 medium carrots
• 0.25 cup roasted peanuts
• 2 stalks green onions

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the wheat noodles according to the package directions until tender but still slightly firm. Reserve 1 cup of cooking water, then drain the noodles and rinse briefly under cool water. (about 10 min)
2. While the noodles cook, whisk the peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a large bowl. Whisk in 2 to 4 tablespoons of reserved noodle water until smooth and pourable. (about 3 min)
3. Halve the cucumber lengthwise and thinly slice it. Peel and julienne the carrots. Thinly slice the green onions and roughly chop the peanuts. (about 7 min)
4. Add the drained noodles to the sauce and toss thoroughly. Add more reserved noodle water, 1 tablespoon at a time, if needed to coat the noodles evenly. (about 2 min)
5. Fold in the cucumber and carrots. Taste and adjust with a splash of soy sauce or rice vinegar, then top with the peanuts and green onions. Serve immediately or chill for up to 2 hours before serving. (about 3 min)