Ingredients
| 2 | tablespoons HOUSE OF TSANG® sesame oil |
| ¼ | cup soy sauce |
| 2 | tablespoons Chinese rice vinegar |
| 3 | tablespoons SKIPPY® creamy peanut butter |
| 1 | tablespoon sugar |
| 1 | tablespoon finely grated ginger |
| 2 | teaspoons minced garlic |
| 2 | teaspoons chile-garlic paste |
| 2 | pounds fresh Chinese noodles, cooked and drained |
| ½ | cup julienned cucumber |
| ½ | cup julienned red bell pepper |
| ½ | cup julienned snap peas |
| ¼ | cup chopped roasted peanuts |
| Fresh cilantro leaves, if desired |
Directions
In a medium bowl, whisk together sesame oil, soy sauce, rice vinegar, peanut butter, sugar, ginger, garlic and chili-garlic paste. Pour sauce over noodles and toss. Transfer to serving bowls. Garnish with cucumber, red bell pepper, snap pea, peanuts, and cilantro.
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