Spicy Peanut Noodles with Cucumber (Print Version)
# Ingredients:
→ Peanut Sauce
01 -
32g natural creamy peanut butter, preferably unsalted
02 -
2 tablespoons soy sauce
03 -
1 tablespoon fresh lime juice (about ½ juicy lime)
04 -
1 tablespoon toasted sesame oil
05 -
1 tablespoon toasted sesame seeds
06 -
2 teaspoons Sambal Oelek (chile garlic paste)
07 -
1 teaspoon rice vinegar
08 -
½-inch piece fresh ginger, peeled and grated
09 -
1 small garlic clove, grated or finely minced
10 -
1 pinch red pepper flakes (optional)
→ Noodles and Vegetables
11 -
240g dried ramen noodles
12 -
½ English cucumber (approximately 225g), seeded and cut into thin slices
13 -
3 scallions (white and green parts), thinly sliced on bias
14 -
¼ cup fresh cilantro leaves, roughly chopped
→ Garnish
15 -
Dry-roasted unsalted peanuts, finely crushed
16 -
Fresh cilantro leaves
17 -
Lime wedges
# Instructions:
01 -
Bring a large pot of salted water to a boil.
02 -
In a large mixing bowl, combine peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, sambal oelek, rice vinegar, grated ginger, grated garlic, and red pepper flakes (if using). Whisk until well combined and smooth.
03 -
Add ramen noodles to the boiling salted water and cook until al dente, stirring frequently. Drain, rinse under cool water until cold, then drain again thoroughly.
04 -
Transfer the noodles to the mixing bowl with peanut sauce and toss gently with tongs until evenly coated. Add cucumber, cilantro, and scallions, then toss again gently. Season to taste. If the noodles are difficult to toss, add a tablespoon of water to loosen the sauce.
05 -
Serve at room temperature topped with crushed peanuts, fresh cilantro, and lime wedges.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
The sauce will thicken when chilled - add a tablespoon of water to thin if desired.