- 3/4 lb. (1 box) dried rice noodles (found in the Thai/international section of grocery store)
- 2 Tbs. toasted sesame oil, plus a splash
- 2 Tbs. tahini (in my grocery store, it’s found with the nut butters in the natural section)
- 1 Tbs. creamy unsalted peanut butter
- 3 1/2 Tbs. soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. honey
- 1 Tbs. finely grated ginger
- 1 clove garlic, minced
- Sriracha (optional)
- 2 small cucumbers, thinly sliced
- 1/2 c. salted peanuts, chopped
- 1/4 c. chopped herbs, like cilantro and basil, for garnish
- sesame seeds (toasted or black), for garnish
Cook the noodles according to the package directions, then rinse well with cold water. Drain, then drizzle with a splash of sesame oil to keep them from sticking.
Meanwhile, whisk the tahini and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons of sesame oil, honey, ginger, garlic and Sriracha (if using) until smooth.
Toss the sauce with the cold noodles.
Place a nest of dressed noodles on a plate, then top with cucumbers, peanuts, herbs and sesame seeds to taste.*
If you want to add a protein: seafood eaters can add cooked shrimp that have been cooled (I sautéed ours in 2 Tbs. of sesame oil on medium-high heat until pink, then added 2-3 Tbs. of soy sauce along with pepper). Vegetarians might like cubes of seasoned tofu on top (I used sesame ginger for mine).
*I highly recommend throwing in more veggies if you like: I’ve used sliced peppers, snow peas (cook them first by boiling for 2 minutes, then soaking in an ice bath), and green onion in addition to the cucumber.