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Lunch
Cold Peanut Ginger Noodles
NYT Cooking's most viral noodle dish from Melissa Clark � crunchy peanut butter, sesame oil, chile crisp, and crystallized ginger dress cold noodles and cucumbers for a spicy-sweet, addictive bowl.
Ingredients
- 16 oz Chinese egg noodles or spaghetti
- 1 cup crunchy peanut butter
- 3 tbsp soy sauce
- 2 tbsp chile crisp
- 2 tsp sesame oil
- 2 tsp grated fresh ginger
- 1 1/2 cups thinly sliced cucumber
- 1 bunch scallions thinly sliced
- 2 tbsp chopped crystallized ginger
- 1 tbsp fresh lime juice
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add noodles and cook per package instructions. Drain, reserving about 2/3 cup pasta water.
- While pasta cooks, whisk peanut butter, soy sauce, chile crisp, sesame oil, and ginger in a large bowl. Add enough pasta water to make a loose, smooth dressing.
- Add cucumber slices on top of the dressing without mixing. Drizzle cucumber with a little more soy sauce.
- Add drained pasta, scallions, crystallized ginger, and lime juice to the bowl and toss well, adding more pasta water if needed. Taste and adjust chile crisp, soy sauce, and lime juice. Top with cilantro and extra ginger if desired.
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