Cold Peanut Sesame Noodles - Creamy, Crunchy, Yummy!

Cold noodles are perfect for summer because you can enjoy them cold or at room temperature which satisfies your desire for something cool.

Cold noodle dishes dressed with sesame paste are popular in China and Taiwan, but today’s version with peanut butter is an American invention, that makes it even better!!

0:00 About the recipe
1:28 Which sesame?
2:57 Which noodles?
3:33 How to cook noodles?
4:04 How to make the sauce?
6:21 How to prepare the veggies?
6:45 Assemble the noodles
7:44 Serving ideas

Get Cold Sesame Peanut Noodles recipe here:
https://www.butteredveg.com/cold-peanut-sesame-noodles/

Want to learn how to cook the Ayurvedic way? I can help you with that.
https://www.goodgutayurveda.com/intro-ayurvedic-cooking-course/

INGREDIENTS
for the noodles
8 ounces guan miao noodles (sub with udon, somen, lo mein, or ramen wheat-based noodles)

for the sauce (sauté)
1 tablespoon toasted sesame oil (essential ingredient)
2 teaspoons ginger, finely chopped
1 clove garlic, finely chopped

for the sauce
2 green onions, green and white parts separated, finely chopped
2 tablespoons smooth peanut butter
3 tablespoons Chinese sesame paste (sub with tahini or more peanut butter)
1 1/2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon mirin or Chinese cooking wine (optional)
2 tablespoons hot water
1 tablespoon maple syrup or unrefined sugar
1 teaspoon chili-garlic paste
1/2 teaspoon salt
pinch black pepper

to mix in
2 cups red cabbage, finely chopped
1 cup cucumber, chopped into matchsticks

for the garnish (optional)
sesame seeds
chopped peanuts
bean sprouts
cucumber, chopped into matchsticks
cilantro, roughly chopped