Ingredients
- 8 oz udon noodles
- 2 tbs sesame oil
- 2½ tbs freshly ground peanut butter
- 1 tbs sesame seed paste
- 2 tbs soy sauce
- 2 tsp rice vinegar
- 2 tsp hot chili oil
- 1⅓ cup vegetable stock
- 2 tbs thinly sliced scallions
- Chopped drained cucumbers optional
Directions
- Cook noodles al dente (about 5 min), drain with cold water
- Put noodles in bowl with sesame oil and refrigerate uncovered for 1 hour
- Mix everything else together, pour over noodles
- Refrigerate
Andrea McFarren’s recipe adapted from Szechuan Noodles at Oasis in Ithaca, NY. Photo by Stacy Spensley via Flickr used with CC Attribution license