My mother used to make a version of this fresh, Asian pasta in the summer, and we would eat it on the terrace of our apartment in Rome. I asked her for the recipe the other day and she was a bit vague about ingredients and quantities, so I made this by combining several recipes I found online.
Handmade bowl and Eva plate. www.etsy.com/shop/MaiaMingDesigns
INGREDIENTS:
1 package of thin noodles, cooked and drained with cold water
2 tablespoons sesame oil
6 tablespoons soy sauce
6 tablespoons rice vinegar
2 tablespoons peanut butter
3 tablespoons brown sugar
2 teaspoons chili paste
5 cloves of garlic, minced
6 green onions, diced
1 tablespoon grated ginger
1 cucumber, peeled and cut into cubes
2 tablespoons black sesame seeds
1/4 cup roasted peanuts
DIRECTIONS:
Boil water in a large pot and cook the noodles until al dente. Drain and rinse a couple of times in cold water.
Whisk all the ingredients (except the cucumber, peanuts and sesame seeds) together and pour over the noodles and blend together. Mix in the cucumber and sesame seeds and sprinkle the peanuts on top.
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