“Noodles with special peanut sauce. (served cold)” is what my local Chinese restaurant calls it. There are variations. One of my favorites tops it with julienned cucumber, and when the sauce is especially spicy, it’s a welcome cooling for your mouth.
I have a surprising number of recipes for home-cooked versions of this dish, each one just a little different, recipes such as:
Asian Peanut Noodles;
Cold Peanut Noodle Salad;
Peanut-Sesame Noodles;
Spaghetti with Sichuan Sauce and Other Ideas;
and of course, this one.
½ cup finely chopped cilantro
1 ½ tablespoons tahini
1 ½ tablespoons soy mayonnaise
3 tablespoons miso
1 ½ teaspoons dark sesame oil
4 ½ tablespoons orange juice
¾ teaspoon crushed red pepper flakes
3 scallions, finely chopped
1 small red bell pepper, minced
6 cups cooked udon or soba noodles
In a large bowl, combine cilantro, tahini, soy mayo, miso, oil, orange juice, and crushed red pepper flakes. Toss in scallions, red bell pepper and noodles. Cover bowl tightly and chill for three hours or overnight. Serve cold, tossing lightly before serving.
Recipes out of the Blond Box 